Tibetan Steamed Dumplings

submitted by philpot

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 Tbsp 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. Vegetarian filling contains chopped cabbage, bok choy, tofu, green
onion, ginger and garlic.


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