Tibetan Cheese Momos Recipe

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Tibetan Cheese Momos
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Ingredients
6
Count
Nutrition
258
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Place the flour and salt in a food processor and pulse briefly to mix. With the blade running, slowly add the water through the feed tube until a ball forms. Turn out onto a lightly floured surface and knead briefly. The dough should be soft and elastic. Cover with plastic wrap and set aside to rest for 30 minutes to 2 hours, whatever is most convenient.
  2. Mix together cheese and scallions in medium bowl. Set aside.
  3. Cut the dough in half. Set one half aside, covered. On a lightly floured surface, shape the other half into a cylinder by rolling it under your palms. Cut the cylinder crosswise in half, then in half and half again, to give you 8 equal pieces. Work with one piece at a time, leaving the others loosely covered with plastic wrap.
  4. On the lightly floured surface, roll one piece out to a nearly 5-inch round. Place 1 packed tablespoon of the cheese mixture in the center of the round and fold over to make a half-moon shape. Press down lightly with a floured palm, to get rid of air bubbles, then pleat the edges closed.
  5. Start at one end and pinch the edges together between thumb and forefinger, then twist the place over, rolling the edge. Move along about 1/4 inch and repeat, then continue until the edge is completely sealed. If the dough is not sticking to itself, brush off excess flour and brush the edge with a very little water. Set aside on a lightly floured surface and repeat with the remaining 7 pieces of dough, and then with the remaining dough and cheese.
  6. Place a large wok or deep heavy pot on stovetop, making sure it's stable. (Or use a deep-fryer.) Pour 2 inches of oil into the wok or pot and heat over high heat. To check temperature of the oil, hold a wooden chopstick vertically in the oil, with the end touching the bottom of the pot. If bubbles bubble up along the chopstick, the oil is the right temperature. The oil should not be smoking.
  7. When the oil is ready, slide one momo into the hot oil. Add another, and repeat until you have 4 frying at once. If pot is small, stop before pot is crowded. Use a slotted spoon or wire skimmer to move the momos around and gently turn them. They will quickly turn golden brown with darker brown bubbled spots.
  8. After 1-2 minutes, when they are a rich golden brown and crisped looking, use the slotted spoon or skimmer to transfer to a rack or plate lined with paper towels. Repeat with the remaining momos.
  9. Serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 257.66 Kcal (1079 kJ)
Calories from fat 4.22 Kcal
% Daily Value*
Total Fat 0.47g 1%
Cholesterol 28.34mg 9%
Sodium 576.06mg 24%
Potassium 67.47mg 1%
Total Carbs 36.06g 12%
Sugars 0.13g 1%
Dietary Fiber 1.59g 6%
Protein 10.48g 21%
Vitamin C 1.2mg 2%
Iron 2.4mg 13%
Calcium 153.4mg 15%
Amount Per 100 g
Calories 313.38 Kcal (1312 kJ)
Calories from fat 5.13 Kcal
% Daily Value*
Total Fat 0.57g 1%
Cholesterol 34.47mg 9%
Sodium 700.64mg 24%
Potassium 82.06mg 1%
Total Carbs 43.86g 12%
Sugars 0.15g 1%
Dietary Fiber 1.94g 6%
Protein 12.75g 21%
Vitamin C 1.4mg 2%
Iron 2.9mg 13%
Calcium 186.6mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.9
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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