Cookbook:Tibetan Meat Momos
Tibetan Meat Momos | |
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Category | Dumpling recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Nepal | Tibet
Ingredients
editFilling
edit- 1 lb ground or minced chicken, turkey, lamb, or pork
- 1 cup finely-chopped onion
- ½ cup finely-chopped shallots or spring onions
- ½ cup cilantro, chopped
- ½ cup diced tomatoes
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- ¼ teaspoon turmeric (optional)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 4 tablespoons ghee or butter
- Salt to taste
Wrapper
edit- 3 cups all-purpose flour
- 1 cup water
- 1 pinch of salt
Procedure
editFilling
edit- Combine all filling ingredients.
- Mix well, and adjust seasoning according to taste.
Wrapper
edit- In a bowl, combine flour, salt and water. Mix well, kneading until the dough becomes similar to pizza dough.
- If desired, cover and let stand for about 1 hour. Knead well again before making the wrappers.
- Prepare 4-inch dough balls and roll between your palms to a spherical shape.
- Dust working board with dry flour. On the board gently flatten the ball with a rolling pin. Using a 2 inch-diameter cookie cutter, cut out circles.
Shaping
edit- Hold a wrapper on one palm. Put about 1 spoonful of filling in the middle of the wrapper.
- With the other hand, bring all edges together to center, making pleats.
- Pinch and twist the pleats to ensure the absolute closure of the dumpling. Sealing the meat inside the wrapper is the secret to tasty and juicy dumplings.
Steaming
editNotes, tips, and variations
edit- Instead of making the wrappers, you can buy egg roll wrappers.