Tibetan Steamed Dumplings (Momos)

Courtesy of Jigme Topgyal, a Tibetan


3 cups all purpose flour
1 cup water

Chopped cabbage
Chopped bok choy
Chopped tofu
Chopped green onion
Grated ginger
Minced garlic

1 lb extra lean ground beef or ground chicken
1 ea onion -- chopped
1/2 lb daikon, spinach or cabbage -- chopped fine
1 ea garlic clove -- minced
1 tsp fresh ginger -- grated
2 ea green onion -- chopped
2 tbs 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 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.

In Tibet, these momos would be made with a flour ground from roasted barley called 'Tsampa'.

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