Tibetan Momo

TIBETAN MOMO

Description

• Momo also can be cooked in broth and served as a soup or fried.
• This recipe will work well with beef, lamb, pork or chicken, all of which are traditional for momo.

Ingredients

• 2 medium onions, finely chopped
• 1 lb. Yak meat, finely chopped
• 2-5 cm. minced ginger
• 2 tablespoons soy sauce
• 3 cloves minced garlic
• salt to taste
• 4 cups flour
• oil or vegetable oil spray

Directions

1. Mix the flour with enough cold water to make a fairly stiff dough.
2. Knead it well and roll small pieces into thin rounds, about 3 1/2 inches in diameter.
3. Mix meat, onion, garlic, soy sauce, ginger and salt together.
4. Put a teaspoon of meat mixture in each little pancake and fold over.
5. Pinch, flute or pleat the edges together so the momo looks like a half-moon or is round shaped.
6. Lightly coat a bamboo or metal steamer with vegetable spray and arrange momo so they do not touch.
7. Cover and steam over boiling water for l0-15 minutes.