Tibetan momos
ingredients
Momo dough
3 pounds all-purpose flour
1½ teaspoons kosher salt
1½ teaspoons instant dry yeast
3 cups plus ¼ cup cold water
Momo filling
3 pounds shredded potatoes, peeled
3 pounds shredded cheddar cheese
3 ounces finely chopped cilantro
6 ounces chopped chives or green onions
3 teaspoons granulated garlic
1½ teaspoons white pepper
1½ cups olive oil
¾ cup finely chopped red onion
3 cups green peas
6 ounces chopped fresh spinach
Infused oil
1 cup canola oil
1 star anise
1 teaspoon Szechuan peppercorns
2 teaspoons fresh diced ginger
2 tablespoons chopped green onions
2 teaspoons red pepper flakes
1 teaspoon paprika
1 tablespoon lemongrass
1 tablespoon sesame oil
Spicy momo sauce (Tibetan sepen)
30 ounces diced Roma tomatoes
3 ounces finely diced green onions
3 cups finely chopped cilantro
3 tablespoons red pepper flakes
6 tablespoons olive oil
3 tablespoons sesame oil
3 teaspoons paprika
3 garlic cloves
3 tablespoons infused oil
preparation
1. Place flour, salt, and yeast into a mixing bowl. Using a dough hook, mix on low for 1 minute. With mixer running, gradually add water and continue mixing for 15–20 minutes until dough is smooth. Transfer dough to a container, cover, and let rise about 1 hour. Divide dough into 18–24 balls (about 3 ounces each). Lightly flour the work surface and roll each dough ball flat to roughly 8 by 8 inches.
2. Combine all momo filling ingredients in a large mixing bowl and mix well until incorporated. Set aside.
3. To prepare infused oil, place all ingredients in a pot and simmer on low heat for about 30 minutes. Strain, discard solids, and cool.
4. To prepare the spicy momo sauce, heat olive oil and sesame oil in a pot. Add tomatoes and garlic and cook on low for about 20 minutes until tomatoes break down. Add paprika and red pepper flakes, then transfer mixture to a blender and blend until smooth while slowly adding infused oil. Stir in cilantro and green onions. Serve hot or cold.
5. To assemble the momos, roll out each dough round and place filling in the center. Gather the sides of the dough toward the center and pinch tightly to seal. Place dumplings on nonstick sprayed perforated pans and steam for 10–12 minutes until internal temperature reaches 165°F. Serve with spicy momo sauce.
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