An important part of the Tibetan cuisine, this is one dish has spicy soup and dumplings making it one slurpy dish with momos to gobble down. Shall we call it comfort food or a treat?MOKTHUK (TIBETAN MOMO SOUP)IngredientsRead-made momo dough made with 1 cup refined flourCrunchy chilli oil to serveFresh coriander sprigs for garnishStock200 grams chicken bones1 tbsp oil1 medium onion, diced and layers separated1 small carrot, peeled and roughly chopped3 inch celery stick, roughly chopped cup chopped leeks12-15 black peppercornsStuffing200 grams chicken mince (keema) tbsp finely chopped ginger tbsp finely chopped garlic1-2 green chillies, finely choppedSalt to tasteCrushed black peppercorns to taste tsp dark soy sauce1 spring onion, finely chopped with the greensSoup1 tbsp oil1 tsps garlic2 tbsps finely chopped spring onions1 medium carrot, peeled, vertically halved and thinly slicedSalt to taste10-12 pak choy, roughly tornMethod1. To make the stock, heat oil in a deep pan. Add onion, carrot, celery stick, and leeks and mix well. Cook on high heat for 1-2 minutes.2. Add chicken bones and saut on high heat for 2-3 minutes. Add black peppercorns and mix well. Add 5-6 cups water and mix well. Cook till the mixture comes to a boil. 3. Collect the scum that forms on top of the mixture and discard it. Reduce the heat to medium and continue to cook 30-35 minutes. 4. To make the stuffing, take chicken mince in a bowl. Add ginger, garlic, green chillies, salt, crushed black peppercorns, dark soy sauce and spring onions and mix till well combined. 5. Knead the momo dough once, divide into small equal portions and shape each portion into a ball. To make the momo, take a dough ball and roll it into a small thin disc. Stuff with a portion of the chicken mixture and apply some water on the edges, lightly fold to shape it like a half moon, pleat one side and press on to the edge to seal. 6. Heat oil in a non-stick pan. Add garlic and spring onions and mix well. Add carrot and mix, cook on high heat for 1-2 minutes.7. Strain the stock directly into the pan and mix well. Add salt, mix and cook till the mixture comes to a boil. 8. Gently slide in the momos and cook for 8-10 minutes on medium heat. 9. Add pak choy, mix and cook for 2-3 minutes. Transfer into serving bowl, drizzle crunchy chilli oil and garnish with fresh coriander sprigs. Serve hot. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoorInstagram : https://www.instagram.com/sanjeevkapoor#SanjeevKapoor #mokhtuk #momosoup #tibetanrecipe #tibetanfood sanjeev kapoor sanjeev kapoor recipe sanjeev kapoor recipes khana khazana chef sanjeev kapoor khana khazana recipes masterchef sanjeev kapoor indian recipes master chef indian food recipes mokthuk mokthuk recipe mokthuk soup mokthuk soup recipe tibetan soup tibetan soup recipe tibetan momo soup tibetan momo soup recipe how to make tibetan momo soup momo soup momo soup recipe tibetan food tibetan cuisine tibetan recipe tibetan recipes tibetan momo
