Tibetan Beef Momos Recipes

TIBETAN BEEF MOMOS

Steps:

• Spoon a small amount of filling into the centre of each momo wrapper and shape (keep wrappers covered to avoid them from drying out).
• Set up an ice bath next to your stove by filling a medium-sized bowl with cold water and ice. Bring a medium pot filled halfway full of water to a boil. Add two vine-ripened tomatoes and 4 chilis to water. After about 45 seconds (skins of tomatoes should just be visibly peeling) remove tomatoes from water and continue to cook chilis for an additional 60 seconds, remove chilis to ice bath. Keep the water from the pot.
• Mix all filling ingredients thoroughly in a medium-sized bowl and let sit in fridge for 30 minutes covered so flavours develop fully.
• In a medium-sized bowl, whisk flour and salt together. Create a well in the middle of the flour.
• There are plenty of ways to shape your momos, I recommend watching a few tutorials on how to shape them.
• Peel skin from tomatoes and discard. Remove stems from chilis and discard. Place tomatoes and chilis in a blender.
• Slowly pour warm water into the well, whisking flour from sides into the well with a fork until liquid is absorbed and a shaggy dough is formed.
• Keep dumplings on a large plate or sheet tray covered with plastic wrap. If not cooking immediately can store in the fridge or can place sheet tray in freezer until dumplings are frozen and then remove them into freezer bags to store.
• In a dry frying pan over medium-high heat, toast Sichuan peppercorns until fragrant (roughly 1 minute and 30 seconds). Remove from heat and grind finely with a mortar and pestle. Add ground Sichuan to blender.
• Turn out onto a clean surface and knead for 8 minutes, until dough is very smooth.
• Either steam or pan-fry dumplings depending on your preference.
• Add the rest of the ingredients for the sepen to the blender, and pulse. Pour a small amount (1-2 tablespoons) of the water you used to blanch tomatoes and pulse again. Consistency of sauce should be smooth but not too liquidy.
• Cover with plastic wrap and let rest for 30 minutes.
• Steam: Fill a pot a quarter of the way full with cold water, place bamboo steamer so it is resting on rim of pot. Bring to a boil and then turn down to a simmer. Grease slats of steamer with neutral oil and then place dumplings inside, cover and cook for 10 minutes or until cooked through.
• Pour hot sauce into a small bowl and set aside.
• Divide dough into 4 sections.
• Serve with sepen, soy sauce or whatever other chili sauce you may have on hand.
• On a floured work surface, roll out one of the sections into a large rectangle, about 1/8th of an inch thick (thin but not to the point where it will tear). Using a circle cutter or something similar that measures around 5" in diameter, cut dough into circles.
• Repeat with three remaining dough sections, dusting wrappers with flour and stacking them on top of one another, separated by parchment paper. Set aside in fridge until ready to use.
• It is not advisable but you can re-roll your scraps and cut again (I did this and wrappers turned out fine).

TIBETAN MOMO (A DIM SUM DUMPLING FROM TIBET)

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).