Guest Post: Mushroom Momos (Tibetan-Style Dumplings) by Crumb: A Food Blog

We have a guest in the kitchen! Isabelle of Crumb: A Food Blog is bringing bold, robust flavours to the holiday table in her tiny, little dumplings. This vegetarian treat will have everyone at the party begging for the recipe!!

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Hey there! I’m Isabelle, and while you’ll normally find me over at Crumb: A Food Blog, today I’m taking over the Mushrooms Canada blog to share a delicious appetizer for all of your holiday gatherings.
 
When it comes to celebratory meals during the holiday season, mushrooms regularly make an appearance on my holiday menu, whether it’s stuffed mushroom caps as an appetizer, or marinated mushroom salad as a side, or even in the stuffing for my bird. (Seriously, I make a pretty killer wild rice stuffing with mushrooms, if I do say so myself.)
 
For this post, though, I wanted to share my recipe for the plump little steamed Tibetan-style dumplings that are better known as momos.

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Traditionally, momos are stuffed with ground meat, onions, garlic, ginger and lots of fresh cilantro, but this vegetarian-friendly version uses an earthy blend of shiitake and oyster mushrooms with some finely chopped water chestnuts added in for crunch. A salty-spicy-tangy soy-based dipping sauce is the finishing touch.
 
I’ll admit, making homemade dumplings does involve a bit of effort, even if you use store-bought dumpling wrappers as a shortcut instead of making your own. Thankfully, you can prepare them a few days in advance and then stash them in the freezer until the big event.
 
After all, they’re way better than the ready-made dumplings you can pick up from the freezer aisle. And aren’t your guests worth it?

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Mushroom Momos (Tibetan-Style Dumplings)
Prep Time: 30 mins. | Cook Time: 15 mins.
 
Ingredients
1 tbsp canola oil
¼ cup finely chopped cilantro stalks
2 cloves garlic, minced
1 tbsp grated fresh ginger
1 green onion, thinly sliced
1 red hot chili, seeded and thinly sliced (optional)
2 cups shiitake mushrooms, finely chopped
1 cup oyster mushrooms, finely chopped
2 tbsp soy sauce
½ cup finely chopped water chestnuts
¼ cup finely chopped cilantro leaves
24 round 4” wide dumpling wrappers
 
Chili-Soy Dipping Sauce:
1/4 cup soy sauce
1 tbsp chili-garlic sauce
1 tsp rice wine vinegar

Method
Make the Filling:
Heat the oil in a large heavy-bottomed saute pan set over medium-high heat. Add the ginger, garlic, green onion, chili (if using) and coriander stalks, and saute until the onions start to turn translucent, about 2-3 minutes.
Add the mushrooms and continue cooking until the mushrooms start to soften and release their liquid, about 5 minutes. Stir in the soy sauce, and continue sauteeing until all of the liquid has evaporated, about 5 minutes longer.
Take the pan off the heat and stir in the water chestnuts and cilantro leaves. Set aside to cool to room temperature.
 
Prepare the Dumplings:
Lay a wrapper in the palm of your left hand. Scoop a heaping tablespoon of cooled mushroom filling into the centre. Using your right hand, pinch a small amount of the edge together, and repeat this pleating motion all the way around the edge and then pinch together to enclose the filling in a pretty little pleated pouch. Repeat this process with the remaining wrappers and filling, keeping the wrappers and finished dumplings covered with damp dishtowels to keep them from drying out.
 
Arrange the finished dumplings in a lightly oiled steamer basket, spacing them ½” apart to make sure they don’t stick together while cooking. (You’ll need to do this in batches.)
 
Steam the dumplings for 10 to 12 minutes, or until cooked through. Transfer to a lightly oiled plate and tent with foil to keep warm. Repeat this process until all of the dumplings are cooked.
 
While the dumplings are steaming, prepare the dipping sauce by whisking together the soy sauce, chili-garlic sauce and rice wine vinegar in a small bowl until combined.
 
Serve the dumplings immediately with small dishes of dipping sauce on the side.
 
Note: If preparing in advance, arrange the uncooked dumplings on a baking sheet and transfer to the freezer. Once they’re frozen solid, portion them out into freezer bags and keep frozen until ready to serve. To cook, steam the dumplings from frozen for 15 minutes.
 
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These beautiful little dumplings will look great on any holiday table. Have a batch on hand this season! A big thanks to Isabelle for sharing her flavourful appetizers!
 
Be sure to follow along with Isabelle at her blog Crumb: A Food Blog, and on Facebook, Twitter and Pinterest.

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