Momo Tibetan Dumplings
Composition / ingredients
6
Servings:
Cooking method
Knead the dough from flour, a pinch of salt and water. Set aside, wrapped with a film or covered with a lid, so as not to dry out.
Finely chop the vegetables and herbs. In a frying pan, fry the ginger in vegetable oil first, then add the rest of the vegetables. Stir intensively, fry on high heat for 1-2 minutes. Add salt, spices, soy sauce. Mix well, remove from heat after a minute.
When the filling cools down, roll out the dough in even circles and blind momo. Cook for a couple of 15 minutes or deep fry.
For momo sauce: grind tomato and hot capsicum in a blender. You can add spices (especially asafoetida) and a little vinegar or sour cream.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Soy sauce - 51 kcal/100g
- Vegetable oil - 873 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
