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Home Cooking

Tibetan Momos from Duguid and Alford's new book Beyond the Great Wall, recipes and travels in the other China

Candy | May 11, 200810:32 AM     5

Yesterday afternoon I decided to try out the Momos from D&A's new book. I am going to be testing some Asian dumpling recipes for Andrea Nguyen's (Into The Vietnam Kitchen) about Asian dumplings and when I talked with her we mentioned the Momos.

The recipe was not terribly difficult. I did have a bit of trouble with the dumpling wrappers, the flour to water ratio seemed a bit off so I had to play with it a bit. I could have used half again as much dough to get the dumplings to look like they did on the cover of the book. The recipe called for 1 Tbs. filling for each Momo and the photo on the cover of the book showed a bigger top not. Rolling out the dough was not hard, I used a silpat, Fench pin and a square of plastic to help prevent sticking. I am wondering if oiling each dough ball just a tiny bit might be of help in getting the dough stretched. The Momos were delicious. I made the suggested dipping sauce with soy, black vinegar an Sirracha to go with. I will definitely make these again.

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