CHICKPEA SHIITAKE MOMOS WITH TIBETAN SPICY TOMATO CHUTNEY

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Do you know those momos that are filled with mostly potato?
Do you know those momos where the filling doesn’t hold together at all so it starts dropping out after the first bite if you don’t pay attention?
Do you know those momo sauces that are waay too spicy?

Well these momos here are NONE OF THESE THINGS 🙂

Filled with all the good stuff. Finding the middle between chunky and soft. Being so flavorful but not too spicy.

It takes some time to make these which must be why they are always so expensive. But now that you make them yourself you can eat as many as you wish without thinking about your wallet 😉

BONUS: The folding is very much fun and not hard at all!

Chickpea Shiitake Momos with Tibetan Spicy Tomato Chutney

My adaptation of this street food classic is a crowd pleaser. Very flavorful but not overly spicy.
Course Main Course
Cuisine Asian, Tibetan
Keyword autumn, fancy, lactose-free, nut-free, spring, summer, winter
Prep Time 2 hrs
Cook Time 40 mins
Total Time 2 hrs 40 mins
Servings 4 people

Ingredients

Dough

  • 510 g flour
  • 3 deciliters water
  • 1 tsp salt
  • 1 tbsp sunflower oil

Filling

    Mash

    • 200 g potatoes
    • 2/3 can chickpeas (165g net weight)

    Vegetables

    • 1 medium sized onion (170g)
    • 4 cloves garlic
    • 20 g peeled fresh ginger
    • 2 tbsp sunflower oil
    • 1 tbsp garam masala
    • 1 tsp ground 5-spice (= piment)
    • 1/2 tsp turmeric powder (= curcuma)
    • pinch black pepper
    • 1/4 small cabbage (130g)
    • 1 medium sized carrot (120g)
    • 1.5 tbsp soy sauce
    • 1 tbsp rice vinegar
    • 1 tbsp ketjap manis or sub with 1/2 tbsp soy sauce and 1/2 tbsp agave syrup

    Mushrooms

    • 80 g shiitake mushrooms equals a hand full
    • 1 tbsp tomato puree
    • 1 tbsp soy sacue
    • 1 tsp agave syrup
    • 1 tsp meat seasoning

    Spicy Tomato Chutney

    • 1 tomato
    • 1/2 small onion
    • 5 cloves garlic
    • 1 tsp salt
    • 1 tbsp apple cider vinegar
    • 2 deciliters water
    • 5 dried chillies that are only a little spicy, else take less
    • 1 tbsp almond milk
    • 1 tbsp sunflower oil

    Decoration

    • a few stalks chives optional

    Instructions

    • Add the flour and salt to a large bowl, slowly incorporate the water, then knead for about 5 minutes or until the dough is smooth. Rub the dough ball with a tbsp of sunflower oil and cover the bowl with a damp towel. Let the dough rest until the stuffing is done.
    • Boil the potatoes in salt water (use a pressure cooker to speed up cooking time). You can tell that they are cooked when they easily slide off a knife that you stick into them.
    • Preheat the oven to 180°C. Cut the shiitake mushrooms into smaller pieces (of 1 centimeter diameter approximately). Put the mushrooms in an oven dish and add the tomato puree, 1 tbsp soy sauce, the agave syrup and meat seasoning. Mix well and bake for about 20 minutes or until shrunken and sticky.
    • Thinly slice the cabbage and cut the carrot in short thin strips. Finely chop the onion, garlic and ginger. Heat the sunflower oil in a large frying pan. Add the onion, garlic and ginger together with all the spices. Fry for 2 minutes or until fragrant. Add the cabbage and carrot together with rice vinegar, soy sauce and ketjap manis. Fry until the cabbage is wilted a little but still has some remaining crunch.
    • Peel the cooked potatoes and mash them roughly with the drained chickpeas so that a few chickpeas stay whole. Mix together the mushrooms, the vegetables and the mash.
    • Divide your dough into 22 equally sized pieces. Flour your work surface. Take one after the other, roll it into a ball in your hands, roll it to a very thing but not tearing (about 1-2 millimeters thick) round with a rolling pin or glass bottle. Take the flat round into one hand, fill with about 1 tbsp of filling and then pinch them closed. The technique is shown in the images below.
    • Boil some water and steam the momos for about 20 minutes above the boiling water using a steaming basket. I used bamboo steaming baskets but you could also use other. Make sure you line them with baking paper first so that the momos don't stick.When they are ready they will be nice and shiny.
    • In the meantime you can prepare the chutney. Just add all the ingredients to a pan and simmer on medium low for about 20 minutes or until the water has evaporated almost completely. Then add everything to a blender with almond milk and sunflower oil and blend until smooth.
    • Serve the momos warm with the chutney and another container with soy sauce for dipping. Sprinkle with cut chives if you like.

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