Cooking Momo. Prepare real MOMO(!) A couple)

For the sauce to Momo:

1 tbsp soybean or vegetable oil

0.5 kg of fresh tomatoes( chopped)

3 tsp fresh garlic( finely chopped)

2 tbsp onion ( chopped finely)

1/2 tsp turmeric

1/2 tsp crushed chili peppers

1/2 tsp ground cumin

1 tsp seeds Kumi on

1 Cup water

1 tbsp roasted peanuts

1 tsp. salt

1/2 tsp sugar ( to your taste)

a handful of fresh coriander leaves( chopped)

The filling for the Momo(about 60pcs.)

The dish is variable. I would advise to use a stuffing of vegetables and white tofu. There are so accepted in Tibet, Nepal and Bhutan (but you can use meat, fruits, chocolate and much more).

3 tbsp. paste of garlic and ginger. This pasta cooks very quickly: in a blender mix the fresh garlic cloves and ginger in the ratio 1:1

All vegetables take equally:

A quarter of a small cabbage Kachan, the same amount of cauliflower, 1-2 red onions, bunch of fresh spinach, carrots, 1-2 pieces of boiled potatoes, white tofu, a handful of green onions, fresh green beans or frozen green peas( a handful). All the ingredients are finely chopped except peas. All folded into a deep bowl, add 20 grams. butter, paste of ginger and garlic , 1H.l turmeric, 1H.l dried the chili powder, 1,5 tsp salt, 1ch.l. ground cumin, 1,tsp seasoning Momo oil ( or garam oil), a little sugar and mix everything thoroughly.

Dough: 

1 kg of rice or wheat flour, 

1 Cup milk, 

1 egg,

A glass of cold (!) water

Method: 

Collecting the flour from the edges to the middle to water, milk and egg is poured from the hollows, to knead the dough, adding small amounts of remaining water. Knead the dough until, until it becomes elastic and smooth. Then put the dough in a plastic bag( you can wrap it in clingfilm) and leave for 20 minutes. All! The dough is ready!

Important:
the resulting dough can be stored for more than two days in the refrigerator. 

Now everything is ready and we can start to "collect" our Momo. This will athelite of the total weight of the test piece the size of a fist. Then roll it a "harness" with a diameter of 3-3,5 cm, cut from the resulting "harness" long pieces of 1.5 cm and carefully roll them thin pellet(palm-sized). A teaspoon of the filling in each tortilla and roll up on their own way these beauties. For convenience I will add the video where it shows in detail how to sculpt Momo). It remains to Momo place over the steam, cover and cook 7-10 minutes. 

Ready rather put Momo on the edges of the plates and in the center put the sauce. 

The sauce is prepared as follows: in a pot add oil and fry the tomatoes, then add all the ingredients( coriander at the end). Let cool and grind in a blender!

Bon appetit!