0.0 – 0 reviews • Chile Peppers
| Level: |
Intermediate |
| Total: |
2 hr 20 min |
| Active: |
1 hr 15 min |
| Yield: |
6 servings |
Ingredients
- Momo Dough, recipe follows
- Momo Filling, recipe follows
- Canola oil, for frying
- 1 cup diced onion
- 1 cup medium diced bell pepper
- 1 diced tomato
- 1 tablespoon ginger garlic paste
- 1 tablespoon Homemade Chile Sauce, recipe follows
- 1 tablespoon soy sauce
- 1 tablespoon chopped fresh cilantro
- Salt
- Thinly sliced green onions, for garnish
- Micro cilantro, for garnish
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups warm water
- 1 tablespoon oil
- 1 teaspoon coriander powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cloves
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon fenugreek leaves
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon black peppercorns
- 1 pound ground chicken
- 1 cup finely chopped onion
- 1/2 cup finely chopped scallion
- 1/3 cup finely chopped fresh cilantro
- 1 tablespoon ginger garlic paste
- 1 tablespoon oil
- 1 teaspoon salt
- 1/2 cup dried bird eye chiles
- 1/3 cup garlic
- 1 teaspoon timur (Sichuan peppercorn)
- 1 tablespoon oil
Instructions
- Roll out balls of the Dough to 3 1/2 to 4 inches. Add the Filling and form into momos.
- Deep-fry the momos in canola oil at 350 degrees F until the internal temperature reaches 165 degrees F.
- Heat 2 tablespoons oil in a wok, then add the onions, peppers and tomatoes. Sauté for a minute, then add the ginger garlic paste. Add the Chile Sauce and soy sauce, then add the fried momos and toss until coated. Add the cilantro, then add salt to taste.
- Arrange the momos on a plate in a pyramid shape, then top with the vegetables and sauce and garnish with the green onion and micro cilantro.
- In a stand mixer, combine the flour and salt. Add the warm water and oil and knead on the dough hook until the dough is soft and elastic. Rest the dough 20 minutes.
- For the spice blend: In a spice grinder, grind together the coriander, cumin, turmeric, cardamom, chili powder, cloves, fennel seeds, fenugreek, garlic powder, ginger, mustard seeds, nutmeg and peppercorns.
- For the filling: Mix together the chicken, onion, scallion, cilantro, ginger garlic paste, oil, salt and 1 tablespoon spice blend. (Save the remaining spice blend for another use.)
- In a small saucepan, boil the chiles, garlic, timur and 1 liter water for 20 minutes. Let cool, then blend until fine with the oil.