Lamb Momos
Dumpling wrappers, available from Asian supermarkets or make your own, recipe below. If you don't eat meat, replace the lamb with pre-cooked Puy Lentils
Servings: 2 People
Ingredients
Filling
- 120 g [P] Minced lamb or pre-cooked puy lentils
- 1 [V] Spring onion sliced
- 1/2 tsp [S] Ground cumin
- ½ tsp [S] Mild curry powder madras
- 2 cloves [S] Garlic mashed or grated
- 1 [S] Red chilli finely chopped
- 1 [V] Shallot diced
- 1 [V] Lime zest
- 2 tbsp [S] Fresh Coriander chopped
- 1 pinch [S] Salt to taste
- 1 pinch [S] Pepper to taste
Method
- Mix all the filling ingredients in a mixing bowl and chill for 30 minutes.
- Take a dumpling wrapper and spoon about 1 tsp filling in the centre of one circle, then use your thumb and forefinger to pinch together an edge of the dough into a fold (you can use cold water to seal).
- Continue to pinch along the edge of the circle and work your way all the way round.
- Bring all the pinched edges of the circle together to cover the filling and twist the top to seal it. Repeat with the rest of the dough and filling.
- Quarter fill a pan than fits a bamboo steamer with water, layer the steamer with baking parchment and pierce some holes in it.
- Place the momos on the baking parchment and steam for 20 mins. They should look transparent and not feel sticky when fully cooked.