Momos I

Description
Tibetan steamed dumplings. 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.

Vegetarian filling contains chopped cabbage, bok choy, tofu, green onion, ginger and garlic.

Dough

 * 3 cup all-purpose flour
 * 1 cup water

Meat filling

 * 1 lb extra lean ground beef
 * 1 onion, chopped
 * ½ lb daikon, spinach or cabbage, chopped fine
 * 1 garlic clove, minced
 * 1 tsp fresh ginger, grated
 * 2 green onion, chopped (white and green both, no roots)
 * 2 tbsp fresh cilantro, chopped
 * salt

Directions

 * 1) Mix flour and the water; knead and form into a ball.
 * 2) Let rise covered with a wet towel or plastic wrap for 30 minutes.
 * 3) Bring a large pot of water to the boil.
 * 4) Cut dough into 12 - 18 pieces and roll into small flat circles.
 * 5) Mash together all filling ingredients.
 * 6) Place a spoonful of filling on each dough circle, folding over and crimping to seal.
 * 7) Place momos in a steamer and steam on high for 30 minutes.
 * 8) Serve with a mild tomato salsa, "tsal", made from chopped tomatoes, cilantro, green onions and garlic, and/or sriracha sauce and/or soy sauce.