Momo Dumplings (Bhutan)

I used this recipe for week 31 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Bhutan is my 31st stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. MoMo dumplings are traditionally made with yak, but beef is also eaten in Bhutan and is an acceptable substitute in case you can't get yak in your area.

• Ready In: 1 hr 15 mins
• Yields: 4 dozen dumplings

Ingredients

• For the dumplings

• 1⁄2 lb  yak meat or 1⁄2 lb beef, ground
• 1⁄2 onion, finely chopped
• 3  garlic cloves, finely minced
• 1  ounce Chinese wine (xiaoshing)
• 2  teaspoons flour
• 2  teaspoons soy sauce
• 1  jalapeno pepper, seeds removed, finely minced
• 1 (12 ounce) package wonton wrappers
• 1  few large lettuce or 1  cabbage leaf

• For the dipping sauce

• 1⁄4 cup soy sauce
• 1⁄4 cup  rice wine vinegar
• 1  teaspoon  chili oil

Directions

1. With your hands, thoroughly mix the ground meat with the onion, garlic, xiaoshing, flour, soy sauce and jalapeno.
2. Lay out a few of the wonton wrappers and spoon a small amount of the filling into the center of each.
3. Fold the wonton wrapper in two and then pinch the edges to make a tight seal.
4. Line your steamer basket with the cabbage or lettuce leaves.
5. Add the dumplings (don't let them overlap) and steam for 30 minutes.
6. Meanwhile, mix the dipping sauce ingredients.
7. Serve the dumplings hot with the dipping sauce.