Ginger-garlic momos
Alcoholic beverages
Tibetan dumplings known as momos are a popular food in Calcutta. Momos are usually stuffed with meat, so my mother concocted these for my vegetarian family.
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<br />These light dumplings are full of crunchy vegetables such as cabbage, carrot, scallions and green bell peppers which you can vary according to your taste. Their primary flavor comes from finely minced garlic and ginger. I love throwing in a few shiitake or crimini mushrooms into the mix as well. The beauty of these dumplings is that the filling does not have to be cooked and you can chop the vegetables while the dough is resting. However, the filled but uncooked dumplings don't store too well, as the raw salted vegetables tend to release moisture. Therefore, I recommend making these and eating them quickly, with a side of spicy ketchup.
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<br />In Calcutta style, I have made the wrappers individually with a rolling pin that's typically used for Indian chapattis. Once you get the hang of of rolling out the dough, it's a fairly quick and satisfying process. I like Andrea Nguyen's dumpling dough recipe that makes use of just-boiled water with flour, but you can just as easily use store bought wrappers.
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