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Vegetable momos

Yield: 18 Servings

Ingredients:

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

Instructions:

squeezed & crumbled Momo wrappers see recipe Momo sauce - see recipe 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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