Tibetan Momo (A Dim Sum Dumpling from Tibet)

Recipe by MarraMamba
READY IN: 35mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix the flour with enough cold water to make a fairly stiff dough.
  • Knead it well and roll small pieces into thin rounds,about 3 1/2 inches in diameter.
  • Mix meat, onion, garlic, soy sauce, ginger and salt together.
  • Put a teaspoon of meat mixture in each little pancake and fold over. Pinch, flute or pleat the edges together so the momo looks like a half-moon or is round shaped.
  • Lightly coat a bamboo or metal steamer with vegetable spray and arrange momo so they do not touch. Cover and steam over boiling water for l0-15 minutes.
  • Momo also can be cooked in broth and served as a soup or fried.
  • NEPALESE meat filling.
  • 1 cup buffalo meat, ground or minced.
  • l large onion, minced.
  • 2-3 cloves garlic.
  • 2.5 cm. piece ginger.
  • 1/2 teaspoon salt.
  • 1/2 teaspoon chili powder.
  • 1/2 teaspoon turmeric powder.
  • 1 tablespoon ghee or clarified butter.
  • 1/2 teaspoon cumin seed powder.
  • oil or vegetable oil spray.
  • 2 cups+ flour.
  • SHERPA Meat Filling.
  • 4 chicken breast halves,boneless, minced.
  • 2 minced onions.
  • 5 cloves garlic (or to taste), diced.
  • 3 tbs ginger, to taste, or one large piece diced.
  • 1-2 tablespoons soy sauce.
  • salt, paper and accent to taste.
  • 1 teaspoon garam masala (optional).
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RECIPE MADE WITH LOVE BY

@MarraMamba
Contributor
“Love dim sum, dumplings of all types and momo is excellent. Found the recipes at recipecottage after watching restaurant makeover and Chef Lynn's reaction to it. I actually use bison because of its leanness since i cannot find yak. Simple flavors but that is why it is important to use enough ginger and garlic. Test the momo by dropping a mini pea size ball into the oil and correct seasonings if needed. I like a strong ginger flavor. Will post ingredients for Sherpa Momo and Nepalese under directions as well, same dough and methods as the Tibetan. Go crazy and use vegetarian or whatever you like, but I think the first one is the best to try and get the authentic Tibetan taste to build on. If you want a dipping sauce with them, this seems like a good one: Recipe #245575 final serving amounts are guesstimates, depends on the size you make them.”