Momos Tibetian Steamed Dumplings Recipes

Steps:

• Mix flour and the water; knead and form into a ball.
• Set aside covered with a wet towel or plastic wrap in a warm place for 30 minute
• Bring a large steamer 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 in the centre of each dough circle.
• 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.
• Place momos in a steamer either lined with lettuce leaves or baking paper and steam on high for 30 minute
• Make the dipping sauce by combining all ingredients. The chili oil is optional.
• Mix the salsa together just before serving.

Steps:

• 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.
• Let rest covered with a wet towel or plastic wrap for 30 minute.
• Combine the filling.
• Bring a large pot of water to the boil.
• Cut dough into 12 - 18 pieces and roll into small flat circles.
• 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 minute.
• To make the Tsal, just combine the ingredients in the amount needed.
• 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).

Steps:

• In a bowl, combine the beef, onion, cilantro, ginger, oil, garlic, salt and 2 tablespoons of water. Using your hands or a spoon, mix lightly but well. Set aside, from 30 minutes to 2 hours, to develop the flavors.
• Lay 6 wrappers out on a work surface. Spoon about 2 teaspoons of filling onto the upper half of each wrapper. With a damp cloth, lightly moisten the edges of each wrapper and fold up and over the filling into a half-moon, gently pressing the edges to seal. To pleat the sealed edges, start at one tip of the half-moon and make small folds in the dough, pressing them flat as you work your way along the edge. There should be space for about 7 folds. Place finished dumplings on a nonstick surface and cover lightly with damp paper towels. Refrigerate if not cooking immediately.
• When ready to cook, boil water in the bottom of a large steamer. Spray the steamer tray lightly with nonstick spray and gently add the dumplings, making sure they do not touch. Steam in batches for 10 minutes, until the wrappers are slightly translucent, and serve immediately.
• To eat, spoon a dab of sauce onto a small plate. Pick up a dumpling and bite off one end; do not let the juice spill out. Carefully suck out the juice, then eat the rest in bites, dipping it into the sauce.

Steps:

• Mix the flour with enough cold water to make a fairly stiff dough.
• Knead it well and roll small pieces into thin rounds,about 3 1/2 inches in diameter.
• Mix meat, onion, garlic, soy sauce, ginger and salt together.
• Put a teaspoon of meat mixture in each little pancake and fold over. Pinch, flute or pleat the edges together so the momo looks like a half-moon or is round shaped.
• Lightly coat a bamboo or metal steamer with vegetable spray and arrange momo so they do not touch. Cover and steam over boiling water for l0-15 minutes.
• Momo also can be cooked in broth and served as a soup or fried.
• NEPALESE meat filling.
• 1 cup buffalo meat, ground or minced.
• l large onion, minced.
• 2-3 cloves garlic.
• 2.5 cm. piece ginger.
• 1/2 teaspoon salt.
• 1/2 teaspoon chili powder.
• 1/2 teaspoon turmeric powder.
• 1 tablespoon ghee or clarified butter.
• 1/2 teaspoon cumin seed powder.
• oil or vegetable oil spray.
• 2 cups+ flour.
• SHERPA Meat Filling.
• 4 chicken breast halves,boneless, minced.
• 2 minced onions.
• 5 cloves garlic (or to taste), diced.
• 3 tbs ginger, to taste, or one large piece diced.
• 1-2 tablespoons soy sauce.
• salt, paper and accent to taste.
• 1 teaspoon garam masala (optional).

Steps:

• Dough: In a large bowl combine flour, oil, salt and water.
• Mix well, knead until the dough becomes homogeneous in texture, about 8-10 minute.
• Cover and let stand for at least 30 minute.
• Knead well again before making wrappers.
• Filling: In a large bowl combine all filling ingredients.
• Mix well, adjust for seasoning with salt and pepper.
• Cover and refrigerate for at least an hour to allow all ingredients to impart their unique flavors.
• This also improves the consistency of the filling.
• Assembly:.
• Give the dough a final knead.
• Prepare 1-in. dough balls.
• Take a ball, roll between your palms to spherical shape.
• Dust working board with dry flour.
• On the board gently flatten the ball with your palm to about 2-in circle.
• Make a few semi-flattened circles, cover with a bowl.
• Use a rolling pin to roll out each flattened circle into a wrapper.
• For well executed MOMO's, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming.
• Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time.
• Continue until the wrapper attains 3-in diameter circular shape.
• Repeat with the remaining semi-flattened dough circles.
• Cover with bowl to prevent from drying.
• For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats.
• Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling.
• This holds the key to good tasting, juicy dumplings.
• Heat up a steamer, oil the steamer rack well.
• This is critical because it will prevent dumplings from sticking.
• Arrange uncooked dumplings in the steamer.
• Close the lid, and allow steaming until the dumplings are cooked through, about 10 minutes.
• Take dumplings off the steamer and serve immediately.
• Alternatively, you can place uncooked dumplings directly in slightly salted boiling water and cook until done, approximately 10 minutes. Be careful not to over boil the dumplings.
• You may also slightly sauté cooked dumplings in butter before serving.
• To serve, arrange the cooked dumplings (MOMO's) on serving plate with hot tomato achar or any other chutneys as condiment.