Set the momos in the steamer, so they aren’t touching. Brush an aluminum or bamboo steamer with oil to keep the momos from sticking.To make the classic Pleat the edges to form the momo, then gently tug the ends and use your thumbs to massage the momo into a crescent–the classic half-moon shape. Put a tablespoon of filling in the center of each round.Cook a small piece of the mixture and taste. Put all of the ingredients into a bowl and mix until blended.You want the edges to be thinner than the center. Using a small rolling pin, roll the balls into 2 inch rounds, putting pressure on the edges. Cut or break the ropes into ½ ounce pieces and then roll into balls.
Use a circular motion with your fingers to incorporate the water into the flour and then knead in the bowl or on the counter for 3 minutes or so to make a stiff smooth dough. Strain the water through a sieve into well in the flour.
Bartender mom dip plus#
2 cups unbleached all purpose flour, plus more for dusting.Tenzin’s Beef Momos with Chili Dipping Sauce KenīEHIND THE SCENES: If you’d like to see what really goes on when we cook and take photographs, check out Ayako Mathies’s post about her visit to The Garum Factory. Everybody’s initial momos will be clunky. So speed dial some friends and make momos together. For Tibetans, momos are as much about socializing as eating – everyone helps make them and then everyone eats them together. But we’ve provided galleries of photos with instructive captions for half-moon, round, and tsi tsi momos, the kind most often used in momo soup.
Bartender mom dip how to#
In the recipe itself we give you brief directions on how to form half-moon momos, the simplest of the three kinds in the post. I had to make him slow down just so I could photograph him at 1/200th of a second. A line of of plump Tibetan dumplings dropped from his hands onto the floured cutting boarding like so many baby pigeons loosed from a magician’s palms. He held a disc of dough in one hand, spooned a dollop of filling into it, then pinched the edges of the dough together without pausing his story or bothering to look at the momo. Tenzin’s hands and fingers had the same disembodied quality that you see in Puglian cooks making orecchiette or cavatelli. The students said you had to take three bites out of the momo before you got to the filling.”
You don’t want to make momos like the Tibetan school I went to in India. “The important thing is not to make the dough too thick or skimp on the filling. “Some people add a little yeast or baking powder to their dough.” He paused and looked me in the eye. When I mentioned to him that the first momos I’d eaten had a puffy texture and appearance, not unlike a steamed bun, he frowned. Who knew? Greek momos! Tenzin acknowledges that every Tibetan family tweaks the basic recipe to their own taste, but there are some lines that he considers inviolate. Recently I encountered a recipe on a Tibetan website for momos with a spinach and feta filling. While visiting his sister, who lives in Italy, Tenzin picked up an Italian trick for infusing water with garlic before making pasta dough, which he now uses for the dough of his own momos. One of the interesting aspects of Tibetan exile culture is seeing how local traditions affect momos. Tenzin’s Beach Bum Berry Counting Stars Tiki Cocktail Make momos? At our house? Um, how about this Friday? Herewith, Tenzin’s Sha Momos with Sepen.
Bartender mom dip series#
After I photographed a series of his remarkable cocktails he began asking, “Hey, when are you going to invite me over to make momos?” He knew about The Garum Factory. I thought I’d get an insider’s view on who made the best momos locally. Then I met Tenzin Conechok Samdo, a bartender at my wife’s restaurant, TRADE. We continue eating momos, when we find them, but have never tried making them. For Oliver and I, and later our daughter Roxanne, momos became a regular Friday treat.įast forward, ten years. You may order other things, but you will always order momos.
Momos are exquisite little dumplings, the go-to item on a Tibetan menu. We discovered a Tibetan restaurant a short walk away, and you know what they say, If you give a mouse a Tibetan restaurant… he’s gonna want a momo to go with it. As the work-at-home dad, I used to pick up our son Oliver from preschool.
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