Tibetan Potato-Cabbage Momos

Tibetan food is heavily influenced by the cuisines of Nepal and India, as evidenced by the Tibetan people’s fondness for momos, a type of dumpling or stuffed bun. The comforting potato and cabbage filling makes a tasty side dish on its own.

MAKES 10 BUNS

1 1⁄2 cups all-purpose flour

1⁄4 cup wheat germ

1 tablespoon sugar

1⁄2 teaspoon quick-rise yeast

1⁄2 cup plus

2 tablespoons (10 tablespoons) warmed soy milk (105–115F; 40–45C)

1⁄2 pound boiling potatoes, peeled and cut into bite-size chunks

1⁄2 tablespoon toasted (dark) sesame oil

1⁄4 teaspoon paprika

1⁄4 teaspoon salt

Freshly ground black pepper, to taste

1⁄2 tablespoon canola oil

1 cup chopped onion

1 cup shredded Napa or green cabbage

1⁄4 cup finely chopped cilantro

Cilantro-Tomato Dipping Sauce, below

In a large bowl, combine flour, wheat germ, sugar, and yeast. Add the soy milk, mixing with a wooden spoon and then kneading with hands until combined. Turn mixture out onto a floured work surface and continue kneading until soft and smooth, 5 to 10 minutes. Place in a lightly oiled clean bowl, cover with a damp kitchen towel, and place in a warm place to double in bulk, about 11⁄2 hours.

Meanwhile, in a medium saucepan, bring the potatoes and enough salted water to cover to a boil over high heat; reduce the heat slightly and cook, uncovered, until potatoes are tender, about 15 minutes. Drain well and transfer to a medium bowl. Add the sesame oil, paprika, salt, and black pepper and mash well. Set aside.

In a small nonstick skillet, heat the canola oil over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the cabbage and cook, stirring, until mixture is golden, about 5 minutes. Remove from heat and let cool a few minutes. Add the cooled cabbage mixture and cilantro to the potato mixture; mix well to combine.

On a lightly floured work surface, knead the risen dough 2 minutes and form into a long cylinder. Cut the dough in half. Cut each half into 5 equal disks, for a total of 10 disks. Flatten each disk with your palm and, using a rolling pin, roll each disk to make a circle 31⁄2 to 4 inches in diameter. Place about 2 tablespoons of the filling into the center of each circle and pull up the edges, twisting to seal. Place each momo, twisted side down, on a 2-inch square of foil, wax paper, or parchment and place on a cookie sheet. Cover with a damp kitchen towel and let rise in a warm place until puffy and light, 30 to 60 minutes.

Place a steaming basket in a medium stockpot set over about 11⁄2 inches of water. Working in batches, as needed, place the risen buns in a single layer about 1 inch apart in the steaming basket, avoiding the edges; bring to boil over medium heat. Cover and steam until the dough is cooked through, 10 to 12 minutes. Remove from heat and let stand, covered, 5 minutes. Uncover and serve at once, accompanied by the Cilantro-Tomato Dipping Sauce. (Completely cooled buns can be stored in resealable plastic freezer bags and frozen up to 3 months before thawing and resteaming a few minutes.)

{PER SERVING} (per bun, without sauce) Calories 123 • Protein 4g • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 22g • Dietary Fiber 2g • Sodium 59mg

CILANTRO-TOMATO DIPPING SAUCE

For a milder sauce, use half the amount of chili paste or omit entirely, if desired.

MAKES ABOUT 11⁄4 CUPS

1 cup tomato puree, preferably fire-roasted

1 cup fresh cilantro leaves

1⁄2 tablespoon reduced-sodium soy sauce, or to taste

1⁄2 tablespoon toasted (dark) sesame oil, or to taste

1 to 2 large cloves garlic, finely chopped

1 teaspoon Chinese chili paste, or to taste

1⁄4 teaspoon salt, or to taste

In a food processor fitted with the knife blade, or in a blender, process all ingredients until thoroughly blended. Serve at room temperature. Alternatively, heat over low heat and serve slightly warm. Sauce can be refrigerated, covered, up to 4 days before returning to room temperature or heating over low heat and serving.

{PER SERVING} (per 1/5 recipe, or about 1⁄4 cup) Calories 35 • Protein 1g • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 5g • Dietary Fiber 1g • Sodium 367mg

hancheng

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