A fundamental part of the Tibetan food, this is one meal has spicy soup and dumplings making it one slurpy meal with momos to gobble down. Shall we call it home cooking or a reward?

MOKTHUK (TIBETAN MOMO SOUP).

Ingredients.

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 tbsp oil.
1 medium onion, diced and layers separated.
1 small carrot, peeled and roughly sliced.
3 inch celery stick, roughly chopped.
1/4 cup sliced leeks.
12-15 black peppercorns.
Stuffing.
200 grams chicken mince (keema).
1/2 tablespoon carefully chopped ginger.
1/2 tbsp finely sliced garlic.
1-2 green chillies, finely chopped.
Salt to taste.
Squashed black peppercorns to taste.
1/2 tsp dark soy sauce.
1 spring onion, finely sliced with the greens.
Soup.
1 tablespoon oil.
1 1/2 tsps garlic.
2 tablespoons finely chopped spring onions.
1 medium carrot, peeled, vertically halved and thinly sliced.
Salt to taste.
10-12 pak choy, roughly torn.

Approach.

1. To make the stock, heat oil in a deep pan. Include onion, carrot, celery stick, and leeks and blend well. Prepare on high heat for 1-2 minutes.
2. Include chicken bones and sauté on high heat for 2-3 minutes. Add black peppercorns and mix well. Add 5-6 cups water and mix well. Cook till the mix pertains to a boil.
3. Gather the residue that forms on top of the mix and discard it. Reduce the heat to medium and continue to cook 30-35 minutes.
4. To make the stuffing, take chicken mince in a bowl. Include ginger, garlic, green chillies, salt, crushed black peppercorns, dark soy sauce and spring onions and mix till well combined.
5. Knead the momo dough as soon as, divide into small equal portions and form each portion 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 apply some water on the edges, lightly 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 blend well. Include carrot and mix, cook on high heat for 1-2 minutes.
7. Strain the stock straight into the pan and blend well. Add salt, mix and cook till the mix concerns 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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