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.
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|Serving Size: 1 Serving (112g)|
|Recipe Makes: 12|
|Calories from Fat: 70 (32%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 26.5mg||8 %|
|Sodium 31.9mg||1 %|
|Potassium 214.6mg||6 %|
|Total Carbohydrate 25.7g||8 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 24.2g|
|Protein 10g||14 %|
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Calories per serving: 217
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