is a kind of ball of pastry and stuffed with different ingredients in popular Nepali, Tibetan kitchens, Sikkim and West Bengal (particularly in the deDarjeeling district), is similar to Jiaozi of Chinese cuisine. The word 'momo' is pronounced with the same "or" but it sounds like "so-so".
Preparation
Mass Edit For four people use about 3 3/4 cups of flour and water into a glass. Mix the flour with the water by hand and add water until a smooth dough. Knead well until it is flexible. Leave the dough in a covered bowl while preparing other ingredients. Do not dry the dough out or be difficult to work with. The rellenoEditar can be made with meat or vegetables. In Tibet sometimes they used yakpero meat out of there usually beef is used. For the filling of vegetables Cut all ingredients into small pieces: two onions, 5cm fresh ginger, two or three cloves of garlic, a bunch of coriander, cabbage 450 grams, 450 grams of tofu, 120 grams of mushrooms, two teaspoons of chicken, beef or vegetables. For the meat filling 450 grams of minced beef into very small pieces (this replaces meat mushrooms and tofu). You can use chicken meat. For both types of ingredients are placed in a pot or a large bowl, one tablespoon of broth and cooked before being introduced into the mass is added.
Features
Momos mass is made of barley flour and water, although less traditional form is usually added yeast something to that pasta is more fluffy. The momos are distinguished by the filling is usually: minced pork or lamb spiced with cilantro / coriander. There are variants of vegetarian food with vegetable fillings.
Fillings are usually rolled on top and steamed in a kind of soup. Often found in restaurants Tibet in Kathmandu (fill in the city is usually made with buffalo meat), Sikkim (are usually filled with cheese), Delhi.
