| 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 |
ts |
Fresh ginger; grated |
| 2 |
|
Green onion; chopped (white and green both; no roots) |
| 2 |
tb |
Fresh cilantro; chopped |
|
|
Salt |
INSTRUCTIONS
DOUGH
MEAT FILLING
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
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