- 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
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.
In a medium bowl, mix all ingredients together. Refrigerate until ready to use.
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.
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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Strega