Momos - Tibetian Steamed Dumplings |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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When I was at Uni I shared with a number of other students, one of them a Tibetan guy who for the 5 years was terribly home sick. He would make all the foods he missed including homemade beer (a Tibetan tradition apparently) and then invite friends around. There is a very intricate way to seal the momos or you can go the easy path and just fold in half. The traditional way is to draw up 4 points around the circular dough and seal leaving a hole in the middle. When cooked you pour some sauce in the hole. Ingredients:
3 cups roasted barley flour |
3 cups flour |
1 cup water |
500 g hamburger, lean |
1 onion, finely diced |
250 g daikon radishes, finely diced |
250 g spinach, finely chopped |
1 garlic clove, minced |
1 teaspoon ginger, grated |
2 spring onions, chopped (white -and green part) |
2 tablespoons coriander leaves, chopped |
salt |
2 tablespoons soy sauce |
2 tablespoons vinegar |
2 tablespoons chili oil |
2 cm piece fresh ginger, shredded |
1/4 cup cherry tomatoes, seeded and diced |
2 tablespoons coriander leaves, chopped |
1 spring onion, sliced |
Directions:
1. Mix flour and the water; knead and form into a ball.
2. Set aside covered with a wet towel or plastic wrap in a warm place for 30 minute
3. Bring a large steamer 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 in the centre of each dough circle.
7. You can then easily fold in halft and crimp the edges to seal - you end up with a semi circle package. Alternatively you can follow the instructions above.
8. Place momos in a steamer either lined with lettuce leaves or baking paper and steam on high for 30 minute
9. Make the dipping sauce by combining all ingredients. The chili oil is optional.
10. Mix the salsa together just before serving.
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