Momos Tibetian Steamed Dumplings Recipes

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MOMOS - TIBETIAN STEAMED DUMPLINGS



Momos - Tibetian Steamed Dumplings image

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.

Provided by Coasty

Categories     Meat

Time 55m

Yield 12-18 dumplings

Number Of Ingredients 19

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

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.

Nutrition Facts : Calories 365.4, Fat 7.4, SaturatedFat 2.6, Cholesterol 37.5, Sodium 229.2, Carbohydrate 54.7, Fiber 5.7, Sugar 1.6, Protein 19.9

MOMOS (TIBETAN STEAMED DUMPLINGS)



Momos (Tibetan Steamed Dumplings) image

These are really good. The kid's love having them as a snack. I usually serve with an assortment of fruit as well as dipping sauces such as Sriracha or soy. The kid's like hoisin too. And sometimes Tsal, a mild salsa. Posted for Zaar World Tour 05

Provided by Amis227

Categories     Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

3 cups all-purpose flour
1 cup water
1 lb extra lean ground beef
1 onion, chopped
1/2 lb spinach (chopped fine or shredded) or 1/2 lb cabbage (chopped fine or shredded)
1 garlic clove, minced
1 teaspoon fresh ginger, grated
2 green onions, chopped (use all of it minus the roots)
2 tablespoons fresh cilantro, chopped
1 pinch salt
1 (14 1/2 ounce) can diced tomatoes
cilantro
green onion
garlic

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).

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