| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Tibetan |
Grndmeat, Stovetop, Typed |
12 |
– 18 pcs ( |
INGREDIENTS
| 3 |
c |
All purpose flour |
| 1 |
c |
Water |
| 1 |
lb |
Extra lean ground beef |
| 1 |
|
Onion, chopped |
| 1/2 |
lb |
Daikon, spinach or cabbage |
|
|
chopped fine |
| 1 |
|
Garlic clove, minced |
| 1 |
t |
Fresh ginger, grated |
| 2 |
|
Green onion, chopped white |
|
|
and green both no roots |
| 2 |
T |
Fresh cilantro, chopped |
|
|
Salt |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
A Message from our Provider:
“Society’s rejects have a special place in God’s heart”