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Using a Tortilla Press to Make Tibetan Momos/Korean Mandus/Wrappers for Chinese Bao

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Home Cooking Chinese Korean Tibetan

Using a Tortilla Press to Make Tibetan Momos/Korean Mandus/Wrappers for Chinese Bao

Candy | | May 25, 2008 05:34 PM

Right now I would like to participate in the CBOTM but am testing new recipes for a forth coming cookbook by Andrea Nguyen, author of "Into the Vietnamese Kitchen." It is a book about Asian filled pastry, steamed, baked, savoury and sweet. While I was making a batch of Momos from Duguid and Alford's "Beyond the Great Wall" and making Tibetan Momos I mused that flattening the dough with a tortilla press before rolling it out with a rolling pin about 1" in diameter would be helpful. Somehow I could not find my tortilla press so I bought a new one. This is the way to go! Oh my this has the made the process so much more efficient.

I will no longer buy prepared gyozya or wonton wrappers. The recipe is a very simple flour and water process. The tortilla press turns out a perfect pasta round and then can be rolled thinner and is more forgiving than the prepared squares or rounds.

Tonight I am making Momos with a spicy tomato sauce, last night was a dumpling in a beef broth with some ground beef but lots of firm tofu which was a Korean recipe.

At this timer I cannot divulge any of the recipes, but if you are interested in making your own wrappers and skins, get out that tortilla press and dust it off. It is so much faster and simpler than trying to duplicate store bought skins and wrappers it is amazing.

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