Dumplings

Dumplings in Bhutan are similar to the ones in China, can be steamed and fried, which is usually served with a Chili sauce called Ezay. These dumplings, known locally as momos, are a beloved staple and can be either steamed or fried, offering a versatile culinary experience. The dough is typically made from a simple mixture of flour and water, creating a tender wrapper that encases various fillings. The fillings often include a combination of minced meat (such as chicken, beef, or pork), finely chopped vegetables, and a blend of Bhutanese spices and herbs. This creates a savory and aromatic mixture, which is then carefully wrapped in the dough.

Ezay is a fiery and flavorful condiment made from a blend of fresh or dry chilies, garlic, onions, and other local ingredients. It can range from a simple chili paste to a more complex sauce with tomatoes and other spices. This sauce is not just a side but an integral part of the dish, adding a burst of heat and flavor that elevates the dumplings to a whole new level.

Ingredients:

• 1⁄2 lb yak meat or 1/2 lb beef, ground

• 1⁄2 an onion, finely chopped

• 3 garlic cloves, finely minced

• 1 ounce Chinese wine (xiaoshing aka 米酒)

• 2 tsp flour

• 2 tsp soy sauce

• 1 jalapeno pepper, seeds removed, finely minced

• 1 (12 ounce) package wonton wrappers

• 1 few large lettuce or 1 cabbage leaf

Instructions:

1. Mix the ground beef, onion, garlic, xiaoshing, flour, soy sauce, and jalapeño together completely with your hands.

2. Place a few wonton wrappers on a plate and pour a little bit of the filling into the middle of each.

3. Fold the wonton wrapper in half and squeeze the corners together to form a tight seal.

4. Fill your steamer basket halfway with cabbage or lettuce leaves.

5. Steam for 30 minutes after adding the dumplings (don't let them overlap).

6. Meanwhile, combine the ingredients for the dipping sauce.

7. With the dipping sauce, serve the dumplings hot.