Momos are Himalayan dumplings found in Tibet, Nepal and Northern India. They are commonly filled with potato, chicken, yak, or beef and are flavored with ginger, coriander, cilantro and garlic. I tried making potato momos with a recipe I cobbled together from several recipes found online. These came out really well.
1 package of round dumpling wrappers
1 lb of small potatoes
1 inch long piece of ginger root, grated
3 cloves of garlic, minced
1 sweet onion, diced
1 large carrot, diced
1 bunch of spinach, chopped
1 tablespoon curry powder
salt and pepper to taste
Three heaping table spoons of veganaise
One table spoon of rice wine vinegar
Sriracha sauce to taste (I use about 1 1/2 table spoons)
Boil the potatoes until soft. Saute the ginger, garlic and onions, and as the onions turn translucent add the carrots, curry powder, salt and pepper. When the carrots have softened add the chopped spinach and cooked potatoes and mash the potatoes into the sauteed ingredients. When thoroughly mixed remove the saute pan from the heat. To make the dipping sauce just whip together the sauce ingredients and serve in a shallow bowl.
Momos are either wrapped like northern style dumplings in a crescent/half-moon shape or wrapped so they look like round pinched purses – I haven’t really figured out to make the purse style dumplings, so mine came out a little mutant looking. The dumplings can be steamed in a bamboo steamer or pan fried to crisp on the bottom and then steamed by adding a little water to the pan and then covering the pan.