Tibetan Meat Momos
Ingredients
Filling
- 1 lb ground or minced chicken, turkey, lamb, or pork
- 1 cup finely-chopped onion
- ½ cup finely-chopped shallots or spring onions
- ½ cup cilantro, chopped
- ½ cup diced tomatoes
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- ¼ teaspoon turmeric (optional)
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 4 tablespoons ghee or butter
- Salt to taste
Wrapper
- 3 cups all-purpose flour
- 1 cup water
- 1 pinch of salt
Method
- Combine all filling ingredients.
- Mix well, and adjust seasoning according to taste.
- In a bowl, combine flour, salt and water. Mix well, kneading until the dough becomes similar to pizza dough.
- If desired, cover and let stand for about 1 hour. Knead well again before making the wrappers.
- Prepare 4-inch dough balls and roll between your palms to a spherical shape.
- Dust working board with dry flour. On the board gently flatten the ball with a rolling pin. Using a 2 inch-diameter cookie cutter, cut out circles.
- Hold a wrapper on one palm. Put about 1 spoonful of filling in the middle of the wrapper.
- With the other hand, bring all edges together to center, making pleats.
- Pinch and twist the pleats to ensure the absolute closure of the dumpling. Sealing the meat inside the wrapper is the secret to tasty and juicy dumplings.
- Heat up water in a steamer.
- Oil the steamer rack well or put cabbage leaves on the bottom to prevent dumplings from sticking to rack. Put dumplings in the steamer.
- When the water boils, cover the steamer.
- Steam until the dumplings are cooked through, about 10–15 minutes.
Notes
- Instead of making the wrappers, you can buy egg roll wrappers.