Food Network: Momos

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Momos
Recipe courtesy Strega

Ingredients
Dough:
1 cup warm water (105 to 115 degrees F)
4 teaspoons active dry yeast
2 tablespoons olive oil, plus additional for bowl
1 1/2 teaspoons salt
3 cups organic flour, plus additional for surface

Free-Range Turkey Filling:
2 pounds ground free-range turkey
1/2 cup chopped fresh cilantro leaves
1/2 cup chopped fresh dill
1 bunch green onions, chopped (green part only)
1 teaspoon salt
Freshly ground black pepper

Dipping Sauce, recipe follows

Special Equipment: steamer

Instructions
Dough:
Pour the water into a large bowl and then sprinkle the yeast over the top. Let stand until the
mixture is foamy, about 10 minutes. Add the oil and the salt and mix well. Slowly add the flour to
the yeast mixture, 1/2 cup at a time, and stir. The dough should be slightly sticky. Knead the dough
on a floured surface until it is smooth and elastic, about 10 minutes. Oil a large bowl and then
place the dough in the bowl and turn it to coat with oil. Cover the bowl with plastic wrap and let
stand in a warm area until it has doubled in volume, about 1 hour.

Filling:
In a medium bowl, mix all ingredients together. Refrigerate until ready to use.

Assembly:
Roll out dough until very thin (about 1/8-inch thick). With a pastry cutter, cookie cutter, or

knife, cut out 3-inch to 3 1/2-inch circles. Put a small spoonful of filling in the middle of each
circle. Fold the dough over while holding it in 1 hand, and use your other hand to pinch the edges
and seal the half-moon shaped dumpling. If the dough sticks to your fingers, use a little oil on
your hands.

Heat the water for your steamer and oil the insert's surface. Steam the momos, a few at a time, so
that they don't touch each other. Steam until the dough looks transparent, about 5 minutes. Serve
immediately with the Dipping Sauce on the side.

Dipping Sauce:
2 tablespoons white wine
5 cloves garlic, chopped
3 large shallots, chopped
1 tablespoon dried cumin seeds
1 tablespoon olive oil
1 pint organic cherry tomatoes
1/2 teaspoon salt

3 tablespoon chopped fresh cilantro leaves
1 tablespoon chopped fresh dill

Heat the white wine in a medium skillet over medium heat. Add the garlic, shallots, and cumin and
cook until very lightly sauteed; set aside. Heat the olive oil in another medium skillet over high
heat. Add the tomatoes and cook on high heat until they split open and their juice comes out. Add
the salt, cilantro, and dill. Saute for another minute and remove the pan from the heat.
Let cool to room temperature.

Transfer everything to a food processor or a blender and process until fairly smooth. Serve sauce on
the side.