Momos

Mo has just returned from from Oz where she was celebrating a very special birthday.  As well as bringing back the sun (thank you!) she also discovered these little parcels at the famous Eumondi Market in Noosa, Queensland -  a Tibetan version of dim sum filled with vegetables and tofu. (But she doesn't think they understood her scouse sense of humour when she asked if she could have them cheaper because her name is Mo!)

Ingredients

for the dough

60g plain white flour

60g strong white flour

pinch of salt

water

for the filling

1 small onion, finely chopped

5cm ginger, peeled and grated

1 clove garlic, crushed

½ bunch coriander, finely chopped

250g cabbage, shredded

250g smoked tofu, crumbled

140g  chestnut mushrooms, chopped and sauteed

1 tbsp soy sauce

2 tsp stock powder

Makes about 14 balls

It's a really easy dough - just mix the flours and salt together and add enough water to make a soft dough. Knead for a few minutes, then cover and allow to rest for 15 minutes. Meanwhile mix all the fillng ingredients together in a large bowl.

The roll out the dough out quite thinly and cut out circles approximately 8-9cm wide, then place a tablespoon of the filling in the centre of the circle and using a folding action join the dough together to form a ball. (Don't be too generous otherwise the filling will burst out!)

You can then deep fry (preferably in groundnut oil) until golden or for the healthy option steam for 10 minutes. They taste aste best served warm with a chilli tomato based dipping sauce.