Cookbook:Tibetan Meat Momos

Tibetan Meat Momos
Category	Dumpling recipes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Nepal | Tibet

Ingredients

Filling

• 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

• 3 cups all-purpose flour
• 1 cup water
• 1 pinch of salt

Procedure

Filling

1. Combine all filling ingredients.
2. Mix well, and adjust seasoning according to taste.

Wrapper

1. In a bowl, combine flour, salt and water. Mix well, kneading until the dough becomes similar to pizza dough.
2. If desired, cover and let stand for about 1 hour. Knead well again before making the wrappers.
3. Prepare 4-inch dough balls and roll between your palms to a spherical shape.
4. 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

1. Hold a wrapper on one palm. Put about 1 spoonful of filling in the middle of the wrapper.
2. With the other hand, bring all edges together to center, making pleats.
3. 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

1. Heat up water in a steamer.
2. Oil the steamer rack well or put cabbage leaves on the bottom to prevent dumplings from sticking to rack. Put dumplings in the steamer.
3. When the water boils, cover the steamer.
4. Steam until the dumplings are cooked through, about 10–15 minutes.

Notes, tips, and variations

• Instead of making the wrappers, you can buy egg roll wrappers.