3 4 | | 35 THE UCB COOKBOOK CHICKEN SOUP MOMO DUMPLINGS Ingredients for dough (8-10 dumplings) Ingredients 1. Boil up chicken in a pot of hot water, uncovered. Skim the soup to get rid of all the rubbish that floats to the top. 2. Chop potato into small cubes, set aside. Finely chop carrots, onion and celery. 3. In a separate pan, fry carrots and onion with oil until they are a golden colour. Add to your bouillon. 4. Add your potatoes and frozen vegetable (if using), season with salt, pepper and dried parsley. Cover the pot and bring it to a boil. Simmer till vegetables are cooked through. Adjust seasoning to taste. 1. For dough: mix flour and salt. Add water gradually and knead into a smooth, elastic dough. Rest covered for 20–30 mins. 2. Finely chop cabbage and squish out the water, chop carrots, onion, ginger and garlic. Chop the meat (if using). Add the seasoning and mix well. Optional: lightly sauté chicken/veggies with a few drops of oil. 3. Divide dough into 8–10 balls (8g each). Roll into thin discs (7–8 cm diameter). Add 1 tsp of filling per wrapper. Fold into pleats or desired shape. 4. For cooking, you can: steam: 10–12 mins, pan-fry and steam - fry base, then add a splash of water and cover to steam or deep fry (fry until golden and crisp). All-purpose flour 60g Water 50ml Salt 1g Vegetable oil 2g Ingredients for filling (chicken, veg, pork, beef) Cabbage 30g Carrot 15g White onion 10g Ginger, to taste 2g Garlic clove 1 Garam masala 2g Cumin powder 2g Coriander powder 2g Meat of your choice (or substitute with half a bag of cabbage) 15g Chicken parts of your choice (use bones for a better bouillon) 200g Potato 150g Carrots, small 2 White onion, medium 1 Celery 100g Dried parsley 5g Vegetable mix, frozen (optional) 250g Water Salt and pepper, to taste Vegetable oil 1 tbsp Country of origin Jewish Country of origin Nepal Servings 4 Servings 2 Recipe by Student Recipe by Safal Bhattarai Cooking time 60 minutes Cooking time 60 minutes Cooking instructions Cooking instructions
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