Momos are a kind of filled dumpling from the Himalayas. In this recipe they are filled with wood ears and roasted parsnip to create a filling with sweet creaminess from the roasted parsnip and umami crunchiness from the mushrooms.
Wood Ear Broth:
Wood Ears 150g
Onion, Carrot, Leek – 1 of each
Bayleaf, Thyme, Marjoram, Cow Parsley
Hogweed seeds, Sea Arrowgrass seeds, Alexander seeds
Hawthorn jelly 1 tsp
Mead vinegar 50ml
Peel and chop the onions and carrots, add to a large pan and fry to colour a little. Add the chopped leek, seeds and herbs.(if you place the seeds in some muslin cloth and tie it will help you when you remove the wood ears). Add the vinegar and jelly. Add the wood ears and enough water to cover ( plus 2 cm). Simmer for 40 minutes, remove from heat and leave to cool before fishing out the wood ears and placing to one side. Pass the broth through a sieve.
Birch Sap syrup 10ml,
Sea Salt to taste
Cooked Wood Ears 100gms
Peel and chop the parsnips. Roast for 40 minutes with the oil at 200ºC. Puree and add nettle seeds, birch sap syrup, grated horseradish, sea salt and cooked chopped wood ear.
Plain flour 320gms
Rapeseed oil 2 teaspoons
Sea Salt 1/2 teaspoon
Water (enough to make a firm dough) about 120ml
Mix all the ingredients in a bowel and knead for 10 minutes, leave to rest for 30 minutes before cutting the dough into small balls ( about 3cm in diameter ). Roll out each ball into a circle (about 2mm in thickness). Place a heaped teaspoon of the mix into the centre of each circle and fold in half pressing the edges together. Roll over the edges and pinch tight as you would a pie or pastie.
Boil some water in a large pan, add salt and add the momos and cook for 2 minutes before removing and refreshing in cold water. Remove, drain and place on a lightly oiled tray until needed.
Three Cornered Leek
Peel and slice the onion. Peel, and julienne the carrot. Peel and grate the horseradish. Wash and chop the Alexander leaf. Wash and boil the three cornered leek for 1 minute. In a pan gently fry the onion, carrot and horseradish for 5 minutes before adding the Alexander leaf. Cook for a further 2 minutes, season and pour out onto a tray to cool before adding the leek.
Steam the Momos and julienne on greaseproof paper for 4 minutes. Heat the broth with the wood ears. Place the julienne and Momos in a bowel and pour some broth onto the dish. Garnish with cooked wood ears, wild garlic leaf, alexander leaf and cow parsley.