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Sharing a vegan Tibetan momo (potstickers) recipe during the holy month of Saka Dawa. I hope you enjoy it.
Ingredients for momo dough
2 1/2 cups all purpose flour, plus more for dusting
3/4 cup plus water
Kneed together and allow the dough to rest for 30 minutes before rolling out
Momo Filling :
2 Beyond Beef (vegan) patties
2 6oz bunches of baby spinach, finely chopped
5 Stalks of fresh green onion, finely chopped
1 Medium yellow onion diced
2 tbsp of olive oil
1 tsp of salt and
1 tsp of black pepper
In the mortar and pestle, mash up:
2 Cloves of garlic
3 Thin ginger slices
1/2 tsp of crushed Sichuan pepper (Erma)
*Steamed momos: place them on the steamer on high heat for 7 minutes.
*For panfried momos: on a medium heat, allow the bottoms of the momos to brown nicely. Once they're brown, turn the heat all the way up, add water until the momo is half way submerged. Close lid and wait for the water to evaporate completely.