A fundamental part of the Tibetan cuisine, this is one dish has actually spicy soup and dumplings making it one slurpy meal with momos to gobble down. Enjoy this double mazzedar dish, that includes mouth watering momos in a steamy, spicy soup. Isme aap apni pasand ke veggies bhi include kar sakte hai to make it more wholesome and healthy.

MOKTHUK (TIBETAN MOMO SOUP).

Components.

Read-made momo dough made with 1 cup improved flour.
Crispy chilli oil to serve.
Fresh coriander sprigs for garnish.
Stock.
200 grams chicken bones.
1 tablespoon oil.
1 medium onion, diced and layers separated.
1 small carrot, peeled and approximately sliced.
3 inch celery stick, roughly sliced.
1/4 cup chopped leeks.
12-15 black peppercorns.
Packing.
200 grams chicken mince (keema).
1/2 tablespoon carefully sliced ginger.
1/2 tablespoon finely chopped garlic.
1-2 green chillies, finely sliced.
Salt to taste.
Squashed black peppercorns to taste.
1/2 tsp dark soy sauce.
1 spring onion, finely sliced with the greens.
Soup.
1 tbsp oil.
1 1/2 tsps garlic.
2 tbsps carefully sliced spring onions.
1 medium carrot, peeled, vertically halved and thinly sliced.
Salt to taste.
10-12 pak choy, approximately torn.

Technique.

1. To make the stock, heat oil in a deep pan. Add onion, carrot, celery stick, and leeks and blend well. Prepare on high heat for 1-2 minutes.
2. Add chicken bones and sauté on high heat for 2-3 minutes. Include black peppercorns and mix well. Add 5-6 cups water and mix well. Cook till the mix concerns a boil.
3. Gather the scum that forms on top of the mixture and discard it. Reduce the heat to medium and continue to prepare 30-35 minutes.
4. To make the stuffing, take chicken mince in a bowl. Add ginger, garlic, green chillies, salt, crushed black peppercorns, dark soy sauce and spring onions and blend till well integrated.
5. Knead the momo dough when, divide into small equivalent portions and form each part into a ball. To make the momo, take a dough ball and roll it into a small thin disc. Things with a portion of the chicken mixture and use some water on the edges, gently fold to form it like a half moon, pleat one side and press on to the edge to seal.
6. Heat oil in a non-stick pan. Add garlic and spring onions and mix well. Include carrot and mix, cook on high heat for 1-2 minutes.
7. Strain the stock straight into the pan and mix well. Include salt, mix and cook till the mix pertains to a boil.
8. Carefully slide in the momos and cook for 8-10 minutes on medium heat.
9. Add pak choy, mix and cook for 2-3 minutes. Transfer into serving bowl, drizzle crunchy chilli oil and garnish with fresh coriander sprigs. Serve hot.

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