I can’t believe I haven’t posted the simple, glorious recipe for these little momos! Now, momo is maybe not the right word for what these are. There’s this really great Himalayan restaurant I love going to (Cafe Kathmandu on the Drive) and they have these delectable little dumplings called momos that you can order steamed or deep fried. They are just the best. Kaylie and I thought we’d give making them at home a go, and the worked pretty well.
We used wonton wrappers for these. I have heard that others have had a hard time finding egg-free wonton wrappers – I get mine at Superstore where the selection is large enough that you can find eggless ones. You might consider using rice wraps as well – that way they’re gluten free as well. To use the rice wraps, simply hydrate them for about twenty seconds in water. They are much bigger than wonton wrappers so maybe tear or cut them into pieces after they’re hydrated. If you over-hydrate them they will dissolve so be careful.
The vegetable/tofu mix can change according to your tastes. Feel free to play with it. Try diced carrots, bell peppers, or water chestnuts. We combined:
1/4 block firm tofu, crumbled
2 tbsp soya sauce, tamari, or Braggs
1 tsp rice wine vinegar
Sprinkle Chinese five-spice mix or coriander (use chopped fresh leaves if available)
3 stalks green onion, chopped
2 cloves garlic, minced
1/2 inch ginger, peeled and grated
1/2 – 1 cup mushrooms (measure before dicing – any type of mushroom you like)
1 tsp sesame oil or other oil
Pepper to taste
Mix all ingredients together and toss in a pan on medium-heat for about five minutes. Let the mixture cool.
Now, to wrap your momos, place a rounded teaspoon of filling in the centre of a wonton wrapper. Wet your fingers in a bowl of water and bring the corners of the wrapper up, then twist. Seal with more water.
These can be frozen and then steamed. Steam them until the wonton wrappers become translucent – about eight minutes from frozen.
Momo dipping sauce
Mix sesame oil, rice wine vinegar, and soya sauce together until they’re tasty. I’d say about one part sesame oil, 4 parts soya sauce, and 2 parts vinegar.