---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Mo-Mos and Khotes
  Categories: Tibet, Lamb, Beef
       Yield: 12 servings
  
 ---------------------------DOUGH---------------------------
       2 c  All-purpose flour
     3/4 c  Hot water
 
 -----------------------MO-MO FILLING-----------------------
       8 oz Lean ground lamb or beef
     1/2    Onion, finely chopped
       1 c  Chopped raw kale
     1/2 c  Cilantro, chopped
       3    Cloves garlic, chopped
       1 tb Chopped fresh ginger
   1 1/2 ts Curry powder
       1 tb Sherry, vermouth or brandy
       2 ts Flour
       2 ts Soy sauce
     1/2 ts Cayenne pepper or
     1/2 ts Hot chili paste
 
 -----------------------KHOTE FILLING-----------------------
       2 tb Butter
       1    Chopped onion
       3    Cloves garlic, chopped
       3    Jalapeno Peppers, Sliced
       1 ts Cumin
   1 1/2 ts Curry powder
     1/2 ts Dry ground ginger
     1/2 ts Tumeric
   1 1/2 c  Raw broccoli, chopped
     1/2    Red bell pepper, chopped
   1 1/2 c  Mashed Baking Potatoes
     1/4 c  Chopped cilantro
       2 tb Yogurt
            Juice of 1/2 lime
            Salt and Cayenne to taste
       1    Bunch Kale to line steamer
  
   Dough: 1. Pour hot water over flour; mix with fork.
   When cool enough to handle, finish mixing with your
   hands until dough holds together. Wrap in plastic and
   refrigerate until chilled through.
   
   2. Work one piece of dough at a time; pinch off a
   walnut-sized chunk, shape into a ball, knead several
   times, then roll flat on a floured board. 3. Place
   dough circle in the palm of your hand; in the middle
   of the dough, place about 1 tbsp filling.  Bring up
   edges and seal at top with little gathers.  Leave a
   tiny hole at top for steam to escape during cooking.
   4. Line steamer or bottom of skillet with kale leaves.
   Top with a layer of dumplings and steam over boiling
   water 15 to 20 minutes.  If using a skillet use just
   enough water to cushion the Mo-Mos; replenish water as
   needed. Serve immediately, pairing Mo-Mos with soy
   sauce, ginger, and vinegar. May also be served with
   Achar.
   
   Mo-Mo Filling: Combine all ingredients.
   
   Khote Filling: 1. Melt butter in skillet. Add onion
   and garlic and cook over low heat until onion is limp.
   Add chiles and spices and cook a minute or two longer.
   
   2. Add broccoli and red bell pepper.  Cook until they
   are crisp-tender; then add mashed potatoes, cilantro,
   yogurt, lime, and salt and cayenne to taste.
   
   Dipping Sauce for Mo-Mos Yield: 3 Tbsp
   
   1 Tbsp soy sauce 1 Tbsp vinegar 1 Tbsp chile oil 1
   piece of fresh ginger (about 1/2 inch long), shredded
   
   Combine all ingredients.
   
   Achar: Yield: 1 cup
   
   1/2 onion, chopped 2 cloves garlic, chopped 1 Tbsp
   vegetable oil 1 tsp Curry Powder 2 to 3 jalapenos,
   thinly sliced 2 to 3 tomatoes, chopped Salt Lime Juice
   
   Saute onion and garlic in oil until onion is soft.
   Add Curry Powder, tomatoes and chiles and simmer over
   low heat until tomatoes are cooked through and mixture
   has a saucelike consistency.  Season with salt and
   lime to taste
   
   Source: Hot & Spicy by Marlena Spieler, 1985, Jeremy
   P. Tarcher Inc. Posted by Linda Davis
  
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