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  • to make two keys.

  • Tibetan spinach.

  • Momo's first wash your hands takes, um, plain flour in a bowl and make hole in the middle.

  • Add some water, then mix it together with your hands.

  • Add more flour and water if you need to.

  • On, bring it all together with your hands until you have made a doe.

  • Sprinkle some flour over the work top and push and pull the dough some mawr.

  • Cover the bowl with a clean T towel and put it toe one side.

  • Ask a grown up to cook and cool spinach for you and tear it into small pieces, then added to a bowl of grated cheese.

  • Tear mushrooms into small pieces and add them to the bowl.

  • Add some vegetable oil on a pinch of salt to the mixture on.

  • Give it a good mix.

  • Sprinkle flour onto the work top and split the dough in half.

  • Then use your hands to roll one half into a sausage shape.

  • Pinch off 10 pieces off the dough that are about the same size and roll each piece into a ball, then flatten it.

  • Do the same with the other half of your dough and roll each piece out into a thin circle to steam the moment in an oven.

  • Lightly oil on ovenproof dish with vegetable oil.

  • Scrunch up four pieces of foil into balls and place them into a large roasting tray.

  • Place the oiled dish on top, then fill each circle of dough with a spoonful of your vegetable and cheese mixture.

  • Pinch the edges of the dough together like this to seal them and put them on the oiled oven dish.

  • Do the same with the rest of the dough and filling until you have used it all up.

  • Ask a grown up to pour water into the bottom of the roasting tray, tightly covered the tray with foil and get them to put it in the oven for you.

  • When the Momo's are cooked and slightly called, they are ready to eat.

  • Please make sure that no one eating this is alerted to any of the ingredients in the recipe.

to make two keys.

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B1 dough flour tray pinch spinach bowl

How to make Choekyi’s Tibetan Spinach Momos | My World Kitchen | CBeebies Recipe

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    林宜悉 posted on 2020/10/23
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