Potato Momos (won tons)

[Guest guest]

The recipe is from the Kopan Cookbook. I made these and froze the

filling after making forty wontons, the mixture came out really

watery when I defrosted it.

 

Potato Momos (won tons)

 

¼ c butter

½ Tbsp fresh ginger, minced

½ Tbsp garlic, minced

¼ c red onion

½ tsp Kopan masala (recipe next post)

½ tsp chili powder

¼ tsp salt

¼ tsp ground black pepper

1 Tbsp soy sauce

2 c mashed potato

½ c fresh spinach, parboiled and chopped (optional)-I used frozen

shredded mild white cheese like Jack or Mozz (optional)

¼ c Chinese parsley/cilantro, finely chopped-used curly parsley

¼ c green onion, finely chopped

(momo) wonton wrappers

1 lg egg

momo sauce (recipe in next post)

 

*Melt butter in a small skillet over med heat. *Add ginger, garlic,

and red onion and stir-fry for 1 min over med to med-high heat. *Add

masala, chili powder, salt, black pepper, and soy sauce and stir-fry

for another half minute. *Remove from heat and in a bowl combine

this mixture with the mashed potatoes. *When the potato mixture is

cooled, add spinach, parsley, (could add cheese here also) and green

onion. Mix well. Salt to taste. *Put 1 Tbsp of potato mixture in

the center of the wrapper, pull sides up around filling and pinch

closed or fold in half. Seal with a dab of egg.

 

*Grease steaming rack with oil. Place won tons 1-2 " apart. Steam

for 15-20 minutes. Serve hot with momo sauce.

or

*Pan-fry like pot stickers. Add 1-2 Tbsp of veg oil to skillet. Pan-

fry on med heat until each side is golden brown. (optional) Add ¼

c water for wonton wrappers or ½ c if using pot sticker wrappers,

cover and allow to steam until water evaporates. Serve hot.

or

*Deep fry until golden brown.