Tibetan Beef Momo Food

TSAK SHA MOMOS

Steps:

• In a bowl, combine the beef, onion, cilantro, ginger, oil, garlic, salt and 2 tablespoons of water. Using your hands or a spoon, mix lightly but well. Set aside, from 30 minutes to 2 hours, to develop the flavors.
• Lay 6 wrappers out on a work surface. Spoon about 2 teaspoons of filling onto the upper half of each wrapper. With a damp cloth, lightly moisten the edges of each wrapper and fold up and over the filling into a half-moon, gently pressing the edges to seal. To pleat the sealed edges, start at one tip of the half-moon and make small folds in the dough, pressing them flat as you work your way along the edge. There should be space for about 7 folds. Place finished dumplings on a nonstick surface and cover lightly with damp paper towels. Refrigerate if not cooking immediately.
• When ready to cook, boil water in the bottom of a large steamer. Spray the steamer tray lightly with nonstick spray and gently add the dumplings, making sure they do not touch. Steam in batches for 10 minutes, until the wrappers are slightly translucent, and serve immediately.
• To eat, spoon a dab of sauce onto a small plate. Pick up a dumpling and bite off one end; do not let the juice spill out. Carefully suck out the juice, then eat the rest in bites, dipping it into the sauce.

TIBETAN BEEF MOMO

Steps:

• Sift the flour with baking powder and soda. Pour a little water to mix and repeat until dough is formed. Knead the dough until it has become smooth and elastic. Cover with a moist towel and leave at room temperature for 1-2 hours. In a separate bowl, mix meat, onions, garlic, pepper, salt and a little oil until the mixture has become even and smooth. When dough is ready, roll the dough in length to a thickness of 1 cm. Cut it in 3 cm wide strips, and each strip cut in 3 cm smaller strips. Shape each small strip into a ball. Roll the ball to a 5 cm diameter. Place 1/2 Tbsp of the meat mixture in the center of the rolled dough and close starting from one edge, working your way with fingers towards the other edge, pinching the ends of the dough to close well. Then bring both edges of the dumpling together pinching them closed. The end result is a dumpling that is round in shape. Repeat the same process until all of the dough and/or meat mixture have been used up.

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).