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Vegetable momos

Yield: 18 servings

Ingredients:

• 2 tb Ghee 1/4 ts Salt
• 1/2 tb Minced ginger 1 tb Soy sauce
• 1/2 tb Minced garlic 2 c Mixed vegetables parboiled
• 1/2 c Diced onion -- finely chopped
• 1 ts Garam masala 1 c Tofu squeezed & crumbled
• 1/2 ts Chili Momo wrappers see recipe
• 1/4 ts Pepper Momo sauce - see recipe

Instructions:

Melt ghee in a wok or skillet. Add ginger garlic & onion & stir fry for 1 minute. Add garam masala chili powder pepper salt & soy sauce. Stir-fry for 30 seconds. Add vegetables & mix well. Remove from heat & place in a bowl. Add tofu & toss well. Allow to cool & drain off excess liquid. Put 1 tb of filling into each momo wrapper & seal closed with a little water. Steam over a steaming rack for 15 to 20 minutes. Serve hot with momo sauce. Adapted from Betty Jung The Kopan Cookbook

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