How to use leftovers – Momo Dough

I posted a recipe for Tibetan momos on February 17, 2010. Often when making momos there is leftover dough. My favorite way to use up this dough is to make Yow Bing or Chinese green onion pancakes.

Yow Bing

Ingredients

Dough leftover from making momos OR make full batch as outlined in the momo recipe

1 tsp to 1 tbs safflower oil or other neutral oil

salt,

1/4 to 3/4 cup very finely sliced green onions (depends on how much dough is left)

oil for frying

On a floured surface roll out the dough into a roughly circular shape to 1/8-inch thick. If dough is sticky, keep lifting up and dusting flour underneath as you are rolling. Spread a thin film of oil on the round and salt evenly. Sprinkle green onions evenly over surface, not too thickly. Roll the dough tightly into a tube. Cut the roll into 4 sections. Take one piece and dust with flour and roll again into a tube shape. Take tube and twist a few times then roll into a spiral, tucking ends in to seal. Roll out to a round about 1/4 to 1/8 inch thick. Repeat until dough is used up. Use flour to dust the dough or work surface as needed.

Heat a heavy skillet over medium low heat and add enough oil to create a thick film. When hot, put in bread and cook for a couple of minutes. Press down occasionally to ensure even cooking. Turn bread over and cook for 2 minutes on other side. Continue to cook, turning form side to side until golden brown spots form and the bread is cooked through. Remove and put on a paper towel and let drain. Cook all bread this way. Serve hot, cut in quarters.

Note: the size of your bread will vary depending on how many times you divide up the dough or how much dough you have left over. I usually get four med-small breads from the left over momo dough.