Meat momo recipe

 


2-3 cups of flour
¾ cup of water
2 onions
2 thumb-size fresh ginger
2-3 cloves of garlic
1 pound of cabbage
1 pound ground beef or yak meat
2 tablespoons of soy sauce
One teaspoon of bouillon (chicken, beef or vegetable)
Meat Filling
Chop the following ingredients: onions, ginger, garlic, cabbage into very fine pieces. Place them in a pot or bowl and mix them together with the meat (beef or yak). It is better to use your hands in mixing when making the meat mixture in order to disperse all the ingredients evenly into it. Then add the soy sauce and bouillon into the mixture.
The Dumpling (Momo)
Once your filling is ready, you can now get the dough you set aside earlier. Place it on a wide chopping board and use a roller pin to roll it out thinly. Once you get the desired thickness (thinness, actually), take out a medium-sized drinking glass or a small cup. While turning it upside down, use the glass to cut circles on the dough 6-10 cm across or about the size of your palm. If you are right-handed, place one circular dough in your left hand and add a dollop of mixture in the center of it. Begin pinching the sides of the dough little by little towards the top center. Make sure to close the hole in the center when you're done so that the juice won't leak out.
Cooking
Steam
First of all, oil the steamer surface lightly where you are going to put the momos. Then bring the water to a boil before putting them in there one by one. Make sure to put as many momos without touching each other. Steam for about 10-15 minutes.
Fried
Fried momos are usually steamed first before frying, although there are some who prefer directly deep- frying them. As much as possible use a non-stick pan every time.
Momos are best served hot with a dipping sauce. Most dipping sauce use tomatoes as a base ingredient while other native Tibetans and Nepalese use soy sauce or hot lime relish sauce.