Ingredients Jump to Instructions ↓

  1. 3 c All purpose flour

  2. 1 c Water --MEAT FILLING--

  3. 1 lb Extra lean ground beef

  4. 1 ea Onion; chopped

  5. 1/2 lb Daikon, spinach or cabbage, -chopped fine

  6. 1 ea Garlic clove; minced

  7. 1 ts Fresh ginger; grated

  8. 2 ea Green onion; chopped (white -and green both; no roots)

  9. 2 tb Fresh cilantro; chopped

Instructions Jump to Ingredients ↑

  1. 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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