Potato Momos (won tons) Hi Nicole

[Guest guest]

This recipe looks very good. You know the authors name of the book?

Funny, my nephew is named Mo and I call him MoMo so I should make these for him. He'd get a kick out of the name.

DonnaNicole <Colejil wrote:

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 butter½ Tbsp fresh ginger, minced½ Tbsp garlic, minced¼ c red onion½ tsp Kopan masala (recipe next post)½ tsp chili powder¼ tsp salt¼ tsp ground black pepper1 Tbsp soy sauce2 c mashed potato½ c fresh spinach, parboiled and chopped (optional)-I used frozenshredded mild white cheese like Jack or Mozz (optional)¼ c Chinese parsley/cilantro, finely chopped-used curly parsley¼ c green onion, finely chopped(momo) wonton wrappers1 lg eggmomo 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."Welcome to the jungle we've got fun n' games.We got everything you want, honey we know the names.We are the people that can find whatever you may need.Source: Guns N' Roses "Welcome to the Jungle"

for Good Click here to donate to the Hurricane Katrina relief effort.

[Guest guest]

I think it was a grouping of the monastery's recipes. Someone asked

me to explain how these tasted and my only thought was flowers??? I

guess because of the fragant taste?

Nicole the new girl

 

, purplepassion

<thelilacflower> wrote:

> This recipe looks very good. You know the authors name of the book?

> Funny, my nephew is named Mo and I call him MoMo so I should make

these for him. He'd get a kick out of the name.

> Donna

>

> Nicole <Colejil@a...> wrote:

> 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.

>

>

>

>

>

>