India x Tibet
Chocolate momos with chilli caramel
Dumplings that skipped the chutney and went straight for chocolate.
75 minTime
7 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original572kcalsame
7 gproteinsame
3 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Knead the maida, a pinch of salt and water to a firm, smooth dough. Rub with a little oil, cover and rest 30 minutes.
- 2Heat 30 ml cream until steaming and pour over the chocolate. Stir smooth, add the walnuts and chill 30 minutes.
- 3Melt the sugar in a dry pan on medium heat, swirling, until amber. Off the heat whisk in the butter, then the remaining 80 ml cream, the chilli flakes and a pinch of salt. Take care, it bubbles up.
- 4Roll the dough into 16 thin 8 cm rounds. Put a teaspoon of ganache in each, pleat and twist closed.
- 5Steam on a greased steamer plate for 10 minutes. For crisp bottoms, fry in a little oil for 2 minutes afterwards.
- 6Serve warm with the chilli caramel for dipping.
Serve it like this
Arrange the momos in a bamboo steamer with a small bowl of chilli caramel in the middle.
