Momos (Tibetan Steamed Dumplings) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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These are really good. The kid's love having them as a snack. I usually serve with an assortment of fruit as well as dipping sauces such as Sriracha or soy. The kid's like hoisin too. And sometimes Tsal, a mild salsa. Ingredients:
3 cups all-purpose flour |
1 cup water |
1 lb extra lean ground beef |
1 onion, chopped |
1/2 lb daikon radishes (chopped fine or shredded) or 1/2 lb spinach (chopped fine or shredded) or 1/2 lb cabbage (chopped fine or shredded) |
1 garlic clove, minced |
1 teaspoon fresh ginger, grated |
2 green onions, chopped (use all of it minus the roots) |
2 tablespoons fresh cilantro, chopped |
1 pinch salt |
1 (14 1/2 ounce) can diced tomatoes |
cilantro |
green onion |
garlic |
Directions:
1. Mix flour and the water; knead and form into a ball. Sometimes I like to add extra spices to the dough so it's not so bland.
2. Let rest covered with a wet towel or plastic wrap for 30 minute.
3. Combine the filling.
4. Bring a large pot of water to the boil.
5. Cut dough into 12 - 18 pieces and roll into small flat circles.
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 minute.
8. To make the Tsal, just combine the ingredients in the amount needed.
9. I've never measured, just thrown the stuff together, so I have no exact measurements for all of it. For the tomatoes, I always Use Hunts Diced Tomatoes with Sweet Onions. (I'm lazy :D).
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