Black Garlic Vegetable Momos<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Momos are steamed dumplings which originated in Tibet and are now an integral part of Nepalese cuisine. BGK\u2019s vegetarian momos have a lightly flavoured cabbage based filling enhanced with naturally sweet carrots and Black Garlic offset with a fiery Black Garlic Kashmiri chilli dipping sauce. Delicious as a light bite!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Pr<\/strong>ep:<\/b> 10 mins | Cook: <\/b>8 -10 mins | Makes:<\/b> 20 momos |\u00a0V<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients<\/span><\/p>
For the Black Garlic Momo Filling<\/strong><\/p>
100g pointed cabbage \u2013 roughly chopped<\/li>
1 large carrot \u2013 peeled and roughly chopped<\/li>
3 spring onions \u2013 roughly chopped<\/li>
2 cloves white garlic \u2013 roughly chopped<\/li>
\u00bd green chilli \u2013 deseeded and roughly chopped<\/li>
\u00bd tsp ground cumin<\/li>
\u00bd tsp Black Garlic Salt<\/strong> or table salt<\/li>
\u00bc tsp freshly ground black pepper<\/li>
Pinch of sugar<\/li>
8 cloves Black Garlic<\/strong><\/li>
2cm piece of fresh ginger \u2013 peeled and grated<\/li>
1 tbsp chopped fresh coriander<\/li><\/ul>
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20 x 9cm diameter commercially available gyoza dumpling wrappers<\/li>
Water for sealing<\/li><\/ul>
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Black Garlic Kashmiri Chilli Sauce <\/strong><\/p>
8 dried Kashmiri chillies<\/li>
5 cloves white garlic<\/li>
5 cloves black garlic<\/strong><\/li>
3 tbsp rice vinegar<\/li>
1 tbsp vegetable oil<\/li>
2 tsp sugar<\/li>
\u00bc tsp Black Garlic Sea<\/strong> Salt or table salt<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Method<\/span><\/p>
Cut out two circles of non-stick parchment paper to fit the inside of a 20cm diameter 2-tier bamboo steamer. Punch holes in the parchment paper to allow the steam to come through.<\/li>
Start by making the filling \u2013 place all the ingredients for the momo filling with the exception of the grated ginger and chopped coriander, into the bowl of a food processor fitted with a blade. Blitz until finely chopped. Alternatively, very finely chop all the ingredients by hand. Stir through the grated ginger and chopped coriander.<\/li>
To assemble the momos – brush the edge of each dumpling wrapper with water to moisten the edge, which will make it easier to seal.<\/li>
Place a dumpling wrapper in the palm of your hand. Spoon one and a half teaspoons of the filling in the centre of the dumpling wrapper.<\/li>
Using your thumb and forefinger crease the edges of the dough pinching around the filling to make a round purse shape.<\/li>
Fill the remaining dumpling wrappers in the same way.<\/li>
Place 3cm water into a saucepan or wok and bring to the boil. Reduce the heat to medium.<\/li>
Place the momos onto the non-stick parchment paper in the bamboo steamer. Put the lid on the bamboo steamer and place over the saucepan of boiling water (ensure the water does not touch the base of the bamboo steamer).<\/li>
Steam for 8 -10 minutes until the vegetable mixture is cooked through and the dumpling dough becomes transparent<\/em>. Check and maintain the water level during steaming. Cook the momos in batches.<\/li>*
While the momos are steaming make the Black Garlic Kashmiri chilli sauce – place all the ingredients into a small food processor and blitz together.<\/li><\/ul>
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To Serve:\u00a0<\/strong>serve steaming hot with Black Garlic Kashmiri chilli sauce for dipping.<\/p>
Top Tip<\/strong>:<\/span>*\u00a0<\/strong>BGK used frozen gyoza wrappers for convenience but momo dough is easy to make and there are many recipes available on the internet<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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