*  Exported from  MasterCook  *

                    MOMOS (TIBETAN STEAMED DUMPLINGS)

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Typed

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----DOUGH-----
   3       c            All purpose flour
   1       c            Water
                        -----MEAT FILLING-----
   1       lb           Extra lean ground beef
   1       ea           Onion -- chopped
     1/2   lb           Daikon, spinach or cabbage,
                        -chopped fine
   1       ea           Garlic clove -- minced
   1       t            Fresh ginger -- grated
   2       ea           Green onion -- chopped (white
                        -and green both -- no roots)
   2       tb           Fresh cilantro -- chopped
                        Salt

  Mix flour and the water; knead and form into a ball.
  Let rise covered with a wet towel or plastic wrap for
  30 min.
  
  Bring a large pot 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 on each dough circle, folding over
  and crimping to seal.
  
  Place momos in a steamer and steam on high for 30 min.
  
  Serve with a mild tomato salsa, "Tsal", made from
  chopped tomatoes, cilantro, green onions and garlic,
  and/or Sriracha sauce and/or soy sauce.
  
  Recipe from Jigme Topgyal, a Tibetan.
  
  In his native Tibet, these would be made with a flour
  ground from roasted barley called "Tsampa". The
  [alternate] filling usually is made with ground
  chicken mashed with onions, daikon, fresh ginger,
  garlic and cilantro. [A] Vegetarian filling contains
  chopped cabbage, bok choy, tofu, green onion, ginger
  and garlic.
 


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