Tibetan Dumplings - Momos - 22g Carbs, 4g Fiber
Recipe By:
Serving Size: 6
Preparation Time :0:00
Categories: Low Cal (Less than 300 cals) - Lower Carbs - Vegan
Filling:
2 Tablespoons sesame oil
1/2 cup diced yellow onions
1 Tablespoon peeled and minced fresh ginger
2 garlic cloves -- pressed or minced
1/2 cup diced mushrooms
1/2 cup diced cabbage
1/2 cup grated extra-firm tofu -- (page 226)
2 teaspoons soy sauce
1/4 teaspoon crushed red pepper flakes -- to 1/2 teaspoon, or to taste
1/4 teaspoon sea salt
Dough:
1 1/4 cups whole wheat pastry flour -- unbleached white flour, or white spelt flour
1/4 teaspoon sea salt
1/4 cup water -- to 1/2 cup, as needed
Place the sesame oil in a small saute pan over medium-high heat. Add the onion, ginger, garlic, and mushrooms and cook for 5 minutes, stirring frequently. Add the remaining filling ingredients and cook for 5 minutes, stirring frequently. Remove from the heat.
Place the flour and salt in a bowl and mix well. Add the water and mix well, forming it into a dough. Knead the dough for a few minutes and place on a clean, lightly floured surface. Dough should be slightly moist and flexible. Roll out into log about 12 inches long.
Place a bamboo or lightly oiled steel steamer basket in a large pot with 1 inch of water and bring to a boil. Cut the dough into six pieces. Roll each piece to form a very thin 6-inch diameter circle. Place 1 heaping tablespoon of the filling in the center of the circle. Fold in half to form a semicircle and pinch the edges to seal tightly.
Place in dumpling in the steamer basket and steam for 7 minutes. Make sure the dumplings are not touching as they have a tendency to stick together.
Serve warm.
Makes 6 large momos (dumplings)
VARIATIONS:
Saute the dumplings in a high-heat oil such as safflower until crisp on both sides.
You can bake the dumplings by placing them on a well-oiled baking sheet and baking for 15 minutes in a 400F oven.
For a quicker version, replace the dough with wonton wrappers or gyoza wrappers.
Author Notes: "Momos" to those in the know, these delightful dumplings are an extremely popular dish in the Tibetan community. They can be steamed, baked, or fried as you wish. For steaming, we recommend using a bamboo steamer. serve with soy sauce or a dipping sauce...
East Meets West: Tibet - Controversially a part of China since the 1950s, Tibet sits at 16,000 feet above sea level and is thus the highest inhabited region on Earth. Known for centuries as the corssroads of Asia, Tibet became a household word in the United States in 1997 when two movies
were released within months of each other. 'Seven Years in Tibet' stars Brad Pitt as and Austrian mountaineer, and 'Kundun' (directed by Martin Scorsese) chronicles the life of the Fourteenth Dalai Lama.
The Fourteenth Dalai Lama (known in the West simply as THE Dali Lama) has managed to become an extremely highly regarded international ambassador of peace and compassion. Though he is the spiritual leader the Tibetan Buddhist religion, he promotes harmony among all religions. His name is familiar throughout the West due to his many speaking engagements, television appearances, and the somewhat popular Free Tibet campaign with its flags and bumper stickers.
To grate tofu: be sure to use medium, firm, or extra-firm tofu that has been drained well. Slide over the large grate on a standard cheese grater. Be careful with your fingers!
Cuisine: "Central Asia"
Source: "The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer Murray, 2010"
S(Formatted by Chupa Babi in MC): "Sept 2013"
Yield: "6 dumplings"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 160 Calories; 6g Fat (33.2% calories from fat); 5g Protein; 22g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 275mg Sodium
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.
Recipe By:
Serving Size: 6
Preparation Time :0:00
Categories: Low Cal (Less than 300 cals) - Lower Carbs - Vegan
Filling:
2 Tablespoons sesame oil
1/2 cup diced yellow onions
1 Tablespoon peeled and minced fresh ginger
2 garlic cloves -- pressed or minced
1/2 cup diced mushrooms
1/2 cup diced cabbage
1/2 cup grated extra-firm tofu -- (page 226)
2 teaspoons soy sauce
1/4 teaspoon crushed red pepper flakes -- to 1/2 teaspoon, or to taste
1/4 teaspoon sea salt
Dough:
1 1/4 cups whole wheat pastry flour -- unbleached white flour, or white spelt flour
1/4 teaspoon sea salt
1/4 cup water -- to 1/2 cup, as needed
Place the sesame oil in a small saute pan over medium-high heat. Add the onion, ginger, garlic, and mushrooms and cook for 5 minutes, stirring frequently. Add the remaining filling ingredients and cook for 5 minutes, stirring frequently. Remove from the heat.
Place the flour and salt in a bowl and mix well. Add the water and mix well, forming it into a dough. Knead the dough for a few minutes and place on a clean, lightly floured surface. Dough should be slightly moist and flexible. Roll out into log about 12 inches long.
Place a bamboo or lightly oiled steel steamer basket in a large pot with 1 inch of water and bring to a boil. Cut the dough into six pieces. Roll each piece to form a very thin 6-inch diameter circle. Place 1 heaping tablespoon of the filling in the center of the circle. Fold in half to form a semicircle and pinch the edges to seal tightly.
Place in dumpling in the steamer basket and steam for 7 minutes. Make sure the dumplings are not touching as they have a tendency to stick together.
Serve warm.
Makes 6 large momos (dumplings)
VARIATIONS:
Saute the dumplings in a high-heat oil such as safflower until crisp on both sides.
You can bake the dumplings by placing them on a well-oiled baking sheet and baking for 15 minutes in a 400F oven.
For a quicker version, replace the dough with wonton wrappers or gyoza wrappers.
Author Notes: "Momos" to those in the know, these delightful dumplings are an extremely popular dish in the Tibetan community. They can be steamed, baked, or fried as you wish. For steaming, we recommend using a bamboo steamer. serve with soy sauce or a dipping sauce...
East Meets West: Tibet - Controversially a part of China since the 1950s, Tibet sits at 16,000 feet above sea level and is thus the highest inhabited region on Earth. Known for centuries as the corssroads of Asia, Tibet became a household word in the United States in 1997 when two movies
were released within months of each other. 'Seven Years in Tibet' stars Brad Pitt as and Austrian mountaineer, and 'Kundun' (directed by Martin Scorsese) chronicles the life of the Fourteenth Dalai Lama.
The Fourteenth Dalai Lama (known in the West simply as THE Dali Lama) has managed to become an extremely highly regarded international ambassador of peace and compassion. Though he is the spiritual leader the Tibetan Buddhist religion, he promotes harmony among all religions. His name is familiar throughout the West due to his many speaking engagements, television appearances, and the somewhat popular Free Tibet campaign with its flags and bumper stickers.
To grate tofu: be sure to use medium, firm, or extra-firm tofu that has been drained well. Slide over the large grate on a standard cheese grater. Be careful with your fingers!
Cuisine: "Central Asia"
Source: "The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer Murray, 2010"
S(Formatted by Chupa Babi in MC): "Sept 2013"
Yield: "6 dumplings"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 160 Calories; 6g Fat (33.2% calories from fat); 5g Protein; 22g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 275mg Sodium
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.
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