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.

Tibetan Momos

This is how I make momos based on how I was taught by the wife of a Tibetan lama. These dumplings are delicious and juicy. It's kind of tricky to make the round style dumplings but you can pleat them in the crescent shape (see my other entry on dumplings.) I really love to eat them with the below sauce. When you bite into them after they've been just cooked - be aware they are hot and juicy. Spoon a bit of sauce on the momo after each bite. Yum!

Momos

Filling

1lb beef
1 small to med small red onion finely chopped
1-1/2 to 2 inch piece of ginger, peeled finely chopped
2-4 cloves garlic, finely chopped
¼ c water
1 tsp salt
1 bunch cilantro finely chopped stems included

mix all together

Dough

2 1/2 c flour
approx ¾ c water (add a little at a time.)

How to:

Mix /knead to a smooth dough. Let rest covered at least 10 mins to ½ hour. Shape into a log and break of small pieces and using your hands make smooth balls and then flatten slightly.

Roll out pieces to 3 inch rounds with the edges thinner than middle. Stuff and pleat like a standard dumpling or to make traditional round shaped momos, try following this youtube video: http://www.youtube.com/watch?v=DzWSsWpZfjg. To freeze: dust bottom of momo with a bit of flour and put on dry cookie sheet. Do not let them touch. Once frozen put in plastic zip bag or other container and pull out as needed. Leftover dough can be used for Yow Bing (Chinese green onion pancakes.)

Put the momos in a steamer with the water already at a boil. Momos are done when you touch the sides and they are firm and the wrapper is not sticky to the touch, about 15 mins. 20-25 mins for frozen.

Cooking tips:

• You can also put beef bones in the water and maybe a few veggies and save the resultant broth for soup.

• When steaming, layer steamer with leaves of napa cabbage or lettuce to keep momos from sticking. For fun, you can use a slice of carrot under each momo but the carrot has to be pretty big to keep the momo from sticking. Traditionally, people just oil the steamer.

Makes about 30 dumplings. Serve with a green sauce or chili salt.

Green Sauce

1 bunch Cilantro coarsely chopped
1-2 Jalapeno chilies chopped
Dried red chili flakes if needed
1 large tomato, chopped
2 cloves Garlic chopped
½ to 1 tsp Salt
Water as needed

Blend all ingredients until just uniform. Or you can mince everything to control the texture. Alternatively you can use 1 cup of plain yogurt instead of the tomato.