Tibetan Momos (Non-Vegetarian)

Elisebeth's Note:

I found this recipe on an authentic Tibetan site. This is one of my favorites, as it's got lots of meat! Great as a side dish for almost anything. tip: put cabbage leaves on the bottom of the pan before steaming, so as not to stick. If you have a steamer just lightly oil before steaming.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4-6

Yield: 12.0 dumplings

Dough

• 3 cups white flour
• ¾ cup water

Filling

• 1 lb ground beef
• 1 teaspoon bouillon cube
• 2 tablespoons soy sauce

Directions:

1. For dough: mix water and flour with a wooden spoon. when well mixed, knead until it becomes a firm, elastic dough, quite flexible. VERY IMPORTANT: keep dough in airtight container until ready to use, so it DOES NOT DRY OUT.
2. For filling: mix beef, bouillon, and soy sauce with hands until well combined. set aside.
3. Turn out dough onto floured surface and roll out slightly thinner than a floppy disk.
4. Personally, I use a coffee mug to cut out circles of dough, but you can use a 3-4" cookie cutter if you like. Cut out a circle of dough, and place 1Tblsp. of meat filling into circle. Fold in half lengthwise, and seal. (You may do different pinches and folds to make it look prettier if you like).
5. Repeat with rest of momo's. (cover with a damp cloth so they dont dry out before steaming.)
6. To steam, you can use either a steamer or a skillet . If using skillet, Line the bottom of the pan with cabbage leaves to prevent dough sticking on metal.
7. fill with enough water to steam dumplings. If using steamer, lightly oil before steaming. Steam for 10 minutes.
8. ENJOY! ^_^.