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home > recipes > appetizers > tibetan steamed dumplings
dough 3 cup All purpose flour 1 cup Water meat filling 1 lb extra lean ground beef 1 onion, chopped 1/2 lb daikon, spinach or cabbage, chopped fine 1 garlic clove, minced 1 tsp Fresh ginger, grated 2 green onion, chopped (white and green both, no roots) 2 T 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. 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.

Tibetan Steamed Dumplings


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keyword: tibetan
keyword: steamed
keyword: dumplings
ethnicity: chinese
recipes for appetizers
recipes by philpot
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(posted August 5, 2008)

dough
3 cup All purpose
flour
1 cup Water

meat filling
1 lb extra
lean ground beef
1
onion, chopped
1/2 lb
daikon, spinach or cabbage, chopped fine
1
garlic clove, minced
1 tsp Fresh ginger, grated
2
green onion, chopped (white and green both, no roots)
2 T 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.

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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