Momos (tibetan steamed dumplings)
Yield: 12 - 18 pcs (
Ingredients:
- 3 c All purpose flour
- 1 c Water MMMMM------------------------MEAT FILLING-----------------------------
- 1 lb Extra lean ground beef
- 1 ea Onion; chopped
- 1/2 lb Daikon spinach or cabbage -chopped fine
- 1 ea Garlic clove; minced
- 1 ts Fresh ginger; grated
- 2 ea Green onion; chopped (white -and green both; no roots)
- 2 tb Fresh cilantro; chopped Salt Mix flour and the water; knead and form into a ball. Let rise covered with a wet towel or plastic wrap for
- 30 min.
Instructions:
Bring a large pot of water to the boil. Cut dough into 12 - 18 pieces and roll into small flat circles. Mash together all filling ingredients. Place a spoonful of filling on each dough circle folding over and crimping to seal. Place momos in a steamer and steam on high for 30 min. Serve with a mild tomato salsa Tsal made from chopped tomatoes cilantro green onions and garlic and/or Sriracha sauce and/or soy sauce. Recipe from Jigme Topgyal a Tibetan. In his native Tibet these would be made with a flour ground from roasted barley called "Tsampa". The [alternate] filling usually is made with ground chicken mashed with onions daikon fresh ginger garlic and cilantro. [A] Vegetarian filling contains chopped cabbage bok choy tofu green onion ginger and garlic.
