Monday, March 10, 2008

Beef Momos

Yield: 12 - 18 pcs



  • 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 Garlic clove; minced
  • 1 ts 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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