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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Heat the clarified butter in a frying pan. Sauté the spring onion, garlic, chilli and cumin, add the tomatoes, season with salt, cover and simmer for approx. 5 mins. Mix in the coriander.
Empty the flour into a bowl, pour in the water, mix, knead for approx. 10 mins. to form a smooth dough. Shape into a ball, cover and leave to rest at room temperature for approx. 1 hr.
Heat the clarified butter in a wok or frying pan. Briefly sauté the spring onions, garlic, chilli, ginger and cumin. Add the cabbage and baby spinach, season with salt, cover and cook for approx. 10 mins. Remove the lid and cook for a further 5 mins. Mix in the cream cheese and coriander.
Halve the dough, shape each half into a roll approx. 32 cm long. Cut each roll into 16 equal pieces. On a lightly floured surface, roll out the pieces of dough into circles (each approx. 8 cm in diameter). Keep the dough covered at all times to prevent it from drying out. Place 1 tbsp of filling in the middle of each circle, fold the upper and lower edges upwards. Press the edges together in the middle, fold in approx. 4 times each and press down firmly. Place the momos in the prepared bamboo basket in batches.
Place the bamboo basket in a wide pan, fill with water to just below the bottom of the basket, bring to the boil. Place the second basket on top, cover and steam over a medium heat for approx. 5 mins. Change the position of the baskets around, steam for a further 5 mins., steam the remainder of the momos in the same way. Serve with the sauce.
|Note:||This is a twist on Nepalese momos and not the original recipe.|
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