https://www.cutoutandkeep.net/projects/squash-and-shroom-momos-with-yuzu-dip • Posted by Octopus Publishing
Prep: 10 minutes Cook: 30 minutes Makes 20 If you try this dish, be prepared to feel the urgent need to make another batch immediately! Momos are the Tibetan answer to gyozas. In Nepal they are often served steamed, but I like to fry mine as well. This squash and mushroom filling is delicious and seriously moreish, and the yuzu dipping sauce enhances it very nicely. If you can’t find yuzu, simply use lime juice instead.
Prep: 10 minutes Cook: 30 minutes Makes 20 If you try this dish, be prepared to feel the urgent need to make another batch immediately! Momos are the Tibetan answer to gyozas. In Nepal they are often served steamed, but I like to fry mine as well. This squash and mushroom filling is delicious and seriously moreish, and the yuzu dipping sauce enhances it very nicely. If you can’t find yuzu, simply use lime juice instead.
Heat the oil in a frying pan. Add the mushrooms and salt and fry over high heat for 2–3 minutes, until the mushrooms begin to release their moisture. Add the squash and cook for a further 6 minutes or so, until the squash is slightly softened and the mix isn’t too wet. Add the Thai paste, cook for 1 minute more, then remove from the heat. Stir in the coriander and onion. Taste and tweak the seasoning.
Place 1 tablespoon of the filling in the centre of a dumpling wrapper. Wet the edge of the wrapper and fold it over the filling to create a semicircle. Crimp the edges to seal. Repeat with the remaining wrappers and filling.
Transfer the dumplings to a steamer basket and steam for 5 minutes, in batches, until tender. While the momos steam, mix the yuzu with the soy in a bowl to make the dip.
Clean the frying pan and, when the momos have all been steamed, heat 2 tablespoons oil over medium heat. Fry the momos for 3–4 minutes, until the undersides are golden and crisp. Serve at once with the dipping sauce.