How to Make Tibetan Tofu and Green Bean Momo Asian Cooking Recipe Cuisine

Tibet Tofu and Green Bean Momo

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

Dough:

4 cups unbleached white flour

1/2 cups whole wheat flour

1 cup water

Filling:

1 large block tofu

6 scallions

2 cloves garlic

1-inch fresh ginger

1 package bean thread noodles

6 mushrooms

1 handful string beans

1/2 cup peanut oil

soy sauce

1 tsp cornstarch

1 cup water


Directions:

Put all the flour in a large flour. Gradually add the cold water to the center, mixing by hand until the dough forms.

It will be firm, not sticky and will require considerable muscle to continue kneading for approximately 5 minutes. Let the dough rest, covered for 15-20 minutes while you prepare the filling.

Soak the noodles in very hot water. Parboil the string beans.

Finely chop the scallions, garlic, ginger, mushrooms, string beans and noodles.

Drain the water out of the tofu by mashing it up in a wok or frying pan over high heat. The water will sizzle right out of it. When it is dry and crumbling add the finely chopped ginger, garlic, mushrooms, soy sauce and oil.

Saute the mixture for a few minutes before adding the string beans, scallions and noodles. Cook for a few moments so the flavors blend together.

In a small bowl, stir the cornstarch into the water. Add this to the tofu mixture and stir until the mixture holds together. Remove from heat and cool.

Cut the dough into 4 equal parts and roll into about an eighth of an inch thick. Using a round cookie cutter, cut circles out of the dough. 

Place all the circles on a lightly floured plate, so they will not stick together. Prepare a little saucer with a little oil in it.

Pick up one of the circles. Begin by pinching all around the edges to make it thinner. While holding the circle, place a teaspoon of filling in the center. With the right hand, pinch the edge in one spot on the right side. Continue to pinch, working your way around the circle until it forms a ball. Make sure to pinch hard so the momo is completely sealed.

When each momo is formed, dip the bottom lightly in oil and place it in the steamer. The momos should not touch each other. They expand while cooking, and will break if they stick together. Serve hot!


Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

Subscribe To Our Social Networks! Share with your friends your amazing dish, you just made!