Description[]
Mo-Mos and Khotes
- Source: Hot & Spicy by Marlena Spieler, 1985, Jeremy P. Tarcher Inc.
- Posted by Linda Davis
Ingredients[]
Dough[]
- 2 cups all-purpose flour
- ¾ cup hot water
Mo-mo filling[]
- 8 oz lean ground lamb or beef
- ½ onion, finely chopped
- 1 cup chopped raw kale
- ½ cup cilantro, chopped
- 3 cloves garlic, chopped
- 1 tbsp chopped fresh ginger
- 1½ tsp curry powder
- 1 tbsp sherry, vermouth or brandy
- 2 tsp flour
- 2 tsp soy sauce
- ½ tsp cayenne pepper or ½ tsp hot chili paste
Khote filling[]
- 2 tb butter
- 1 chopped onion
- 3 cloves garlic, chopped
- 3 jalapeno peppers, sliced
- 1 tsp cumin
- 1½ tsp curry powder
- ½ tsp dry ground ginger
- ½ tsp turmeric
- 1½ cups raw broccoli, chopped
- ½ red bell pepper, chopped
- 1½ cups mashed baking potatoes
- ¼ cup chopped cilantro
- 2 tbsp yogurt
- juice of ½ lime
- salt and cayenne to taste
- 1 bunch kale to line steamer
Directions[]
Dough[]
- Pour hot water over flour; mix with fork.
- When cool enough to handle, finish mixing with your hands until dough holds together.
- Wrap in plastic and refrigerate until chilled through.
- Work one piece of dough at a time; pinch off a walnut-sized chunk, shape into a ball, knead several times, then roll flat on a floured board.
- Place dough circle in the palm of your hand; in the middle of the dough, place about 1 tbsp filling. Bring up edges and seal at top with little gathers.
- Leave a tiny hole at top for steam to escape during cooking.
- Line steamer or bottom of skillet with kale leaves.
- Top with a layer of dumplings and steam over boiling water 15 to 20 minutes.
- If using a skillet use just enough water to cushion the Mo-Mos; replenish water as needed.
- Serve immediately, pairing Mo-Mos with soy sauce, ginger, and vinegar. May also be served with Achar.
Mo-mo filling[]
- Combine all ingredients.