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.
Meat filling Edit
- 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
- Mix flour and the water; knead and form into a ball.
- Let rise covered with a wet towel or plastic wrap for 30 minutes.
- 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 minutes.
- Serve with a mild tomato salsa, "tsal", made from chopped tomatoes, cilantro, green onions and garlic, and/or sriracha sauce and/or soy sauce.
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