North East Recipes

Click to View Map Sherpa Momo     Serves 8 Meat Filling Ingredients 4 chicken breast halves, meat removed and minced salt, paper and accent to taste 2 minced onionsy sauce 1 teaspoon garam masala* optional 5 cloves garlic (or to taste), diced 10 ml little oil or ghee (clarified butter) to moisten 1 large piece ginger to taste, diced Mix these ingredients together well 1-2 tablespoons soy sauce   Vegetable Filling Ingredients onion, cabbage, green beans and cauliflower all finely chopped and lightly steamed or blanched until slightly limp, enough to make about 3-4 cups. 1 teaspoon garam masala* optional season with minced garlic, ginger, soy sauce, salt and accent to taste, using the above recipes as guidelines a little oil or ghee (clarified butter) to moisten Dough Ingredients 3-4 cups flour and enough cold water to make a smooth dough. Knead lightly and break off small pieces, rolling each into a thin round about 3 1/2 inches in diameter. Method Put a heaping teaspoon of the filling in the middle of each dough round. Form the momo in any of the following traditional shapes, using one hand to pleat or pinch and the other to both hold the momo and keep the filling from oozing out: 8-pleated half moon shape; 6-pleated round shape, with the pleats in the center like a top- knot; the 9-pleated half moon shape with the ends brought around to almost touch; or the fluted half moon shape in which the ends have been brought around and pinched together to form a circle. Arrange on a steamer coated with vegetable oil spray and steam, covered l0-15 minutes. Serve with a soy sauce. NUTRIENT COMPOSITION PER MOMO MACRONUTRIENTS MICRONUTRIENTS Energy (Kcal) 49 Carotene ( μg ) 0.75 Protein (g) 6.79 Vitamin C (mg) 1.38 Carbohydrate (g) 2.17 Mg  (mg) 10.93 Fat (g) 1.43 Na  (mg) 0.5 Fibre (g) 0.13 K  (mg) 15.88 Minerals (g) 0.42 Mn  (mg) 0.14 Calcium  (mg) 13.05 Zn  (mg) 0.12 Phosphorus  (mg) 74.44 Cr  (mg) 0.003 Iron  (mg) 0.16