Shamu momos

While a much-loved favourite in Tibet, these dumplings are also found in Nepal, Bhutan and bordering regions of India. Although styles vary from meat to vegetarian, fried and steamed, several elements are common: a spicy sauce for dipping and more-ish flavour. These momos are filled with mushrooms (shamu), as well as potatoes and paneer, which we’ve used as a substitute for chura, a local Tibetan cheese.

Credit: Ben Dearnley

• makes

  20

• prep

  1 hour

• cook

  1:05 hour

• difficulty

  Mid

Ingredients

• 150 g floury potatoes (such as king edward), peeled, cut into 1cm cubes
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 200 g button mushrooms, chopped
• 150 g paneer (see Note), crumbled
• ⅓ cup chopped coriander leaves
• ¼ tsp chilli powder
• 400 g (2⅔ cups) plain flour, sifted

Chilli-tomato sauce

• 2 cm-piece ginger, peeled, finely grated
• 3 garlic cloves, finely chopped
• 2 large tomatoes, chopped
• ½ tsp ground turmeric
• 2 tsp dried chilli flakes
• 1 tbsp vegetable oil

Cooling time 30 minutes

Drink match 2012 Giesen Merlot, East Coast, NZ ($15)

Instructions

To make chilli-tomato sauce, place all ingredients except the oil in a food processor with 250 ml water and process until smooth. Heat oil in a large frying pan over medium heat, add tomato mixture and cook, stirring occasionally, for 5 minutes. Reduce heat to low and cook for a further 15 minutes or until slightly thickened. Remove from heat, season with salt and pepper, and set aside to cool completely.

Place potatoes in a steamer over a saucepan of boiling water and cook for 10 minutes or until just tender. Set aside to cool completely.

Heat oil in a large frying pan over medium heat, add onion and cook, stirring, for 7 minutes or until soft. Add mushrooms and cook for a further 5 minutes or until soft. Set aside to cool completely.

Combine mushroom mixture, potatoes, paneer, coriander and chilli in a bowl. Season and set aside.

Combine flour and 150 ml water in a bowl and mix to form a dough. Turn out onto a lightly floured surface and knead for 2 minutes or until smooth. Divide dough into 20 portions. Using a rolling pin, roll out portions to 12 cm rounds. Place 1 heaped tablespoonful of potato mixture in the centre of each round, then gather edges, twist and pinch dough to enclose filling.

Line a large steamer with baking paper. Place momos in steamer over a large saucepan of boiling water and cook for 20 minutes or until dough is cooked and glossy. Serve momos with chilli-tomato sauce.

Note

• Paneer is a soft, uncured cheese available from supermarkets, delis and Indian food shops.

Photography Ben Dearnley. Food preparation Kirsten Jenkins. Styling Vanessa Austin. Drink suggestion Dan Coward.

As seen in Feast magazine, April 2014, Issue 30.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.