Vegetable Momos
Vegetarian Tibetan dumplings.
Yield
18 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
ghee (clarified butter)
|
|
| ½ | tablespoon |
ginger
minced |
|
| ½ | tablespoon |
garlic
minced |
|
| ½ | cup |
onions
diced |
|
| 1 | teaspoon |
garam masala
|
*
|
| ½ | teaspoon |
red pepper flakes
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 2 | cups |
vegetables
mixed and parboiled, finely chopped |
|
| 1 | cup |
tofu
squeezed & crumbled |
|
| 1 | batch | Momo Wrappers | |
| 1 | batch | Momo Sauce | |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
ghee (clarified butter)
|
|
| 7.5 | ml |
ginger
minced |
|
| 7.5 | ml |
garlic
minced |
|
| 118 | ml |
onions
diced |
|
| 5 | ml |
garam masala
|
*
|
| 2.5 | ml |
red pepper flakes
|
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
salt
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 473 | ml |
vegetables
mixed and parboiled, finely chopped |
|
| 237 | ml |
tofu
squeezed & crumbled |
|
| 1 | batch | Momo Wrappers | |
| 1 | batch | Momo Sauce | |
Directions
Melt ghee in a wok or skillet.
Add ginger, garlic and onion and stir fry for 1 minute.
Add garam masala, chili powder, pepper, salt and soy sauce.
Stir-fry for 30 seconds.
Add vegetables and mix well.
Remove from heat and place in a bowl.
Add tofu and toss well.
Allow to cool and drain off excess liquid.
Put 1 tablespoon of filling into each momo wrapper and seal closed with a little water.
Steam over a steaming rack for 15 to 20 minutes.
Serve hot with momo sauce.
