Momos (Tibetan Steamed Dumplings)

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Momos (Tibetan Steamed Dumplings) Ingredients

DOUGH	1/2 lb Daikon, spinach or cabbage,
3 c All purpose flour	1 Garlic clove; minced
1 c Water	1 ts Fresh ginger; grated
MEAT FILLING	2 Green onion; chopped (white
1 lb Extra lean ground beef	2 tb Fresh cilantro; chopped
1 Onion; chopped	Salt

Instructions for Momos (Tibetan Steamed Dumplings)

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. 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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: TeaCuisine: Uncategorized

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