Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Typed
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DOUGH-----
3 c All purpose flour
1 c Water
-----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 t 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.
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.
