Inspired by the momos we had last night at House of Tibet, we set out to make our own today. We used Jay Lake's recipe. I've been reading about his momo adventures for a while now, but have never managed to get around to trying them. So how did it go? Well, they're pretty yummy, but nowhere near the ones we had last night; I think we need to do this a few more times before we get really good at it. I wasn't quite sure how to shape them, but figured it didn't really matter; as long as the dough was even and the meat contained, it should be ok. We used ground turkey instead of beef: next time, beef. And we don't quite have the hang of cooking them. The first few got very brown but the meat was still raw on the inside - so for the rest, we treated them like pirougue and boiled them for a few minutes before finishing them off by frying. We also baked a bunch of them, just to see how that would turn out.
We liked the fried ones more than the baked, of course; next time, we'll get the hang of cooking them. I'm sure of it.
Served with an asian cabbage salad for dinner.
2 comments:
A bit lower heat on the pan, I'm thinking, and let the oil warm up more maybe. The inside-out cooking thing can be a problem. Another thing that helps is making sure they're pretty thin, which is why the recipe says (or *should* say) to roll them out again after you've formed them.
Ah, thanks, Jay. The recipe does indeed tell you to roll them again after forming - I guess I glossed over that, because the restaurant momos we had were fat little balls. We'll definitely give it another shot.
Robert, don't count on it. Even if you came over and helped with the assembly, cooking them all and reheating would be a daunting amount of work - much the same reason why I've never actually brought bacon in for my birthday.
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