Tse Momos (vegetable pockets)

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the dough put flour and 1 teaspoon salt in a bowl. Add 170 ml lukewarm water and 1 tbsp. oil. Knead with the dough hooks of the mixer until a not too firm dough is obtained. Form dough into a ball and let it rest covered at room temperature for about 1 hour.

2. 2

   For the filling, clean or peel the vegetables and potatoes, wash and chop everything. Peel garlic and ginger and chop finely. Wash mint, shake dry and chop leaves.

3. 3

   Heat 1 tablespoon of oil in a wok or large frying pan. Fry the vegetables, potatoes, garlic and ginger for 5-8 minutes, turning them over. Season to taste with 1/2 tsp. each of Garam Masala, chilli, 2 tbsp. soy sauce and salt.

4. 4

   Cut the dough in half, roll out each half as thin as possible (2-3 mm) on a floured work surface. Cut out 18-20 circles (about 10 cm in diameter). Place 1 tbsp. of filling on each half of the dough.

5. 5

   Moisten the edges of the dough with some water. Fold the other half of the dough over the filling to form half moons. Press the edges of the dough together with a fork.

6. 6

   Heat 4-5 tablespoons of oil in a wok or frying pan. Fry the momos in it in portions on each side until golden brown. Rice tastes good with it.

Nutrition Facts

KCAL
120 kcal

CARBS
19 g

FATS
3 g

PROTEINS
3 g