E Pluribus Mores

Mamochas

In slow cooking on September 25, 2011 at 9:50 am

Filling Ingredients

2 c. green cabbage

½ c. grated carrot

8 oz. block of tofu

½ c. ground peanuts

1 T. fresh grated ginger

3 cloves garlic

1 T. fresh cilantro

1 T. curry paste

1 T. tamarind sauce (or ½ t. tamarind paste)

1 T black sesame seeds

¼ c. butter or ghee

Salt to taste

 

Sauce

2 lb. fresh tomatoes

1 T. grated ginger

3 cloves garlic

¼ c. butter or ghee

1 T. Curry paste

½ t. crushed red pepper

Salt to taste

 

Dough

3 c. flour (extra for rolling out dough)

½ t. salt

1 ½ c. boiling water

 

Sides

Fresh cilantro for topping

Flat bread or folding pita

Brown rice

Sauce:  Begin the sauce first.  Brown onions in the butter.  Add ginger, minced garlic, and curry paste.  Stir for  of minutes then add the tomatoes.  They will need to cook uncovered on medium heat for 45 min. to an hour.  If the sauce boils down too much, add water as needed.  Salt to taste.  When about done, blend with a hand blender.

Filling: Cut the cabbage thinly, crumble the tofu, mince, the onions and garlic.  Brown the onions in the butter on medium heat.  Add the ginger, minced garlic, curry paste, and cilantro.  Stir for a couple of minutes, and then add remaining ingredients except peanuts and sesame seeds.  Cook for 3-4 minutes so that the flavors mix, but the cabbage does not get soggy.  Turn off heat and stir in the ground peanuts  and sesame seeds.

Dough: Place flour and salt in a bowl, and pour boiling water over the mixture.  Stir, and add flour as needed to make a pliable dough.

Making the Dumpling:  Place a teaspoon of filling in the center of each circle of dough.  Fold up the sides until it makes a “santa bag.”  Holding the top of the santa bag, rotate the bottom until the dumpling is sealed.  Set aside on a floured cookie tray.

Cooking the Dumpling:  Heat ca. 3 T. of canola oil in a frying pan.  Place dumplings into oil and let cook for about a minute.  While covering the pan, carefully pour a bit under ¼ c. of water into the pan.  Let cook until the water is gone and the bottoms are crispy brown.

Serve with Brown rice and Indian flat bread (you can substitute Greek style folding pita).

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