Tibetan Momo A Dim Sum Dumpling From Tibet Recipes

NEPALI MOMO (NEPALESE MEAT DUMPLINGS)

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.

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).