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- 1 pound potatoes
- 3 tablespoons olive oil
- 6 onions, chopped
- 12 ounces mushrooms, chopped
- 12 ounces grated cheese
- 1 bunch fresh coriander, chopped
- pinch of paprika
- salt and pepper, to taste
- consider substituting Parmesan, asiago, or Sonoma dry jack for yak cheese
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 tomatoes, skinned and chopped
- 1 tablespoon chopped coriander
- 1 vegetable stock cube
- 1¾ cups boiling water
- Boil and mash the potatoes.
- Leave to cool.
- Heat the olive oil in a saucepan and cook the onions for 5 minutes until soft.
- Add the mushrooms, cover, and cook for 5 minutes or until soft.
- Leave to cool.
- When all the vegetables are cooled, mix with the grated cheese, chopped coriander, salt, and pepper.
- Mix the flour with enough water to form a smooth dough.
- Roll out, but not too thinly.
- Cut into rounds with a 2" pastry cutter.
- Taking each round, press the edges with your thumb and first two fingers, working around the circle.
- On one side of the round, place a tablespoonful of the cooled vegetable mixture, then fold over and press the edges together, making sure they are well sealed.
- Alternatively, hold the round in one hand, and with your thumb and forefinger gather the edges into a pleat at the top and seal.
- Fill a small steamer with water, first boiling the rack so the dumplings do not stick.
- Bring the water to a boil.
- Place the momos on the steamer rack, spacing them well apart as they will expand and stick together if they are too close.
- Steam for 20 minutes, or until they are firm and glossy.