Momos are a delicacy in Europe – and are easy to prepare. Here is Gyanu's recipe for momos:
700 g of mixed vegetables (carrots, onions, leek, crushed black lentils, spinach)
2 T minced ginger root
2 T minced garlic
2 T minced coriander leaves
1 T curry powder
1 T garam masala spice
1/2 t chilli powder
1 T turmeric
2 T sesame oil
Wash vegetables and chop or cut into fine strips.
Sweat the garlic and ginger together with the spices (except coriander) in the oil, then add vegetables and allow to steam over high heat for about 10 minutes. Add a little water or broth. Season with salt and pepper to taste.
Fold in the finely chopped coriander leaves at the end. If the vegetable mix is too runny, then allow to drain in a colander.
500 g wheat flour
1 T sesame oil
200 ml water
a pinch of salt
Sift the flour on a clean surface or bowl. Mix with oil, salt and water and knead well. The dough should be very silky. Allow to rest for 15 minutes and then knead well again.
Take nut-sized balls from the dough mass and roll flat with a rolling pin. Place 1 T of vegetable filling in the middle and form a turnover with your fingers.
Important: Carefully seal the edges of the turnover! If they are not sealed well, the turnovers burst easily during steaming.
Lightly coat the basket in a steaming pot with oil. Place the momos individually in the basket. They shouldn't touch, as otherwise they stick together.
Fill the bottom part of the pot with 1 to 1.5 litres of water and bring to a boil. Now place the steaming trays over this and allow the momos to steam for 10-15 minutes.
Momos taste best hot and fresh from the steamer!