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Prepare the stuffing: boil and mash the potatoes and allow to cool.
Heat the olive oil and cook the onions 5mins until soft. Add the mushrooms, cover and cook a further 5mins.
Allow to cool.
Mix with the potatoes, cheese, coriander and season with salt/pepper/paprika to taste.
Knead the dough once more.
Now you can either roll the dough to about 3mm thick and cut out 8cm circles with a pastry cutter, or take small balls of dough, flatten them with the palm of the hands and roll out, turning frequently, to give a circle with the centre slightly thicker than the rim.
Place a teaspoonful of filling in the centre.
Pinch and fold the edges together to seal (either in half or gathered up into a ball).
Place the dumplings in a steamer (lightly oil the base to prevent sticking) and steam for 15-20mins. They will expand so be sure to leave a gap between them! When cooked they should feel dry and not sticky.
To make the sauce, gently fry the onion and garlic in oil until soft. Add curry powder, tomatoes and chillis and simmer for 20-30 mins. Season with salt and lime.
Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
Dalai Lama's Momos (tibetan stuffed dumplings)
Submitted by Krish 11 June 2009
Serve with the tomato sauce either in a seperate dish or poured on top.
Ingredients
For the dough:,500g plain flour; ,1 tsp baking powder; ,water (about 2 cups),,for the filling:,500g potatoes; ,3 tbls olive oil; ,6 onions chopped; ,350g mushrooms chopped; ,350g hard cheese; ,1 bunch coriander chopped; ,Paprika; ,Salt; ,Pepper. ,,For the tomato sauce (achar):,1/2 onion chopped; ,2 garlic cloves chopped; ,1 tbls oil; ,1 tsp curry powder; ,2 red chillis chopped; ,3 ripe tomatoes; ,lime juice; ,salt.
Method
To make the dough, sift the flour and baking powder into a large mixing bowl and add just enough water to make a soft dough. Squeeze together until the water is fully absorbed. Knead for 5mins, cover with a damp cloth and allow to rest.Prepare the stuffing: boil and mash the potatoes and allow to cool.
Heat the olive oil and cook the onions 5mins until soft. Add the mushrooms, cover and cook a further 5mins.
Allow to cool.
Mix with the potatoes, cheese, coriander and season with salt/pepper/paprika to taste.
Knead the dough once more.
Now you can either roll the dough to about 3mm thick and cut out 8cm circles with a pastry cutter, or take small balls of dough, flatten them with the palm of the hands and roll out, turning frequently, to give a circle with the centre slightly thicker than the rim.
Place a teaspoonful of filling in the centre.
Pinch and fold the edges together to seal (either in half or gathered up into a ball).
Place the dumplings in a steamer (lightly oil the base to prevent sticking) and steam for 15-20mins. They will expand so be sure to leave a gap between them! When cooked they should feel dry and not sticky.
To make the sauce, gently fry the onion and garlic in oil until soft. Add curry powder, tomatoes and chillis and simmer for 20-30 mins. Season with salt and lime.
Recipe images are not uploaded yet.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
