Momos (tibetan steamed dumplings)

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Contents 1 Ingredients 1.1 Dough 1.2 meat Filling 2 Directions 3 Other Links 4 See also

[edit] Ingredients

[edit] Dough

• 3 cup all purpose flour
• 1 cup water

[edit] meat Filling

• 1 lb extra lean ground Beef
• 1 x Onion, chopped
• 1/2 lb daikon, spinach or cabbage, chopped fine
• 1 x garlic clove, minced
• 1 tsp fresh ginger, grated
• 2 x green onion, chopped (white and green both, no roots)
• 2 tbl fresh cilantro, chopped
• salt

[edit] Directions

Mix flour and the water; knead and form into a ball. Let rise covered with a wet towel or plastic wrap for 30 min.
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.
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.

• Vegetarian filling contains chopped cabbage, bok choy, tofu, green onion, ginger and garlic.

[edit] Other Links

[edit] See also

[[Category:Meat Dishes]