MOMOS (DUMPLINGS) IN SCHEZWAN SAUCE

by meghna mohan

 


CHILI OIL

Dried Red Chillies-12-15 pieces

Oil- 1 cup

Bay leaf-1

Star Anise-1

Cinnamon-1

Garlic-2 cloves peeled and cut into half.

Salt to taste


Dry roast the chillies and grind them. Heat oil in a pan until smoking and add the bayleaf, cinnamon, star anise, garlic and salt. Remove from heat and pour over the ground chili. Add salt and let it rest for around 30 minutes.  


SPICY SICHUAN SAUCE 

Chili oil-4 tbsp** 

Light Soy sauce -4 tbsp

Vinegar-2 tbsp

Chopped coriander-2 tbsp

Chopped green onion-2 tbsp

Grated garlic-1/4 tsp




To make the schezwan sauce -

Mix all the ingredients together. Heat in the microwave for 20 seconds. Keep aside. 


Cook the momos according to the instructions on the packet. 

Remove the momos/dumplings from the pan and put a generous amount of the Sichuan sauce on them. Sprinkle some chopped spring onions and coriander leaves on top and serve immediately.

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