Dinner At 10 P.m

Dinner At 10 P.m

Time spend: 35mins (plus marinating time of at least 30mins)
Serves 4 – 6 as side or appetizer

You need

300g (10 oz) firm tofu

20g (0.7 oz) shiitake mushrooms

1 tbs hoisin sauce

1 tbs soy sauce

1 tsp sesame oil

2 tsp fresh ginger root, diced finely

2 cloves of garlic, diced finely

1 cup shredded Chinese cabbage

20 wonton or gow gee wrappers

Vegetable oil for frying

Dipping Sauce found here
or here

Drain the tofu on absorbent paper; then in a large bowl mash with a potato masher until the tofu resembles a mince like consistency.

Add the remaining ingredients and stir to combine; place in the fridge for at least 30 minutes to enrich the flavours (can be left overnight).

Place a single wrapper on a work surface; spoon a heaped teaspoon of filling onto one half of the wrapper; wet the edges with a little water and then fold over the wrapper to encase the filling. Pinch the sides to close and set aside.

Repeat with the remaining filling.

Bring about ½ – 1 cup of water to the boil in a deep fry pan, reduce heat and simmer.

In a large fry pan heat a little oil over a high heat; when hot reduce heat and add the Momo’s.
When the Momo’s have browned slightly; remove from the fry pan and add to the simmering water. Steam for 4 – 5 minutes, adding more water if necessary.
Alternatively Momo’s dumplings can be steamed without frying for a lighter version. (I like that better)
Serve with dipping sauce, soy sauce or Japanese mayonnaise!! 

They should look something like these...

It makes me miss Nepal so much... 

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