Tibetan Meat Momos
Photo: Internaciulo, Public domain
Tibetan meat momos are hand-pleated steamed dumplings filled with spiced minced meat, and they reward a little patience at the folding stage. The filling gets its richness from ghee or butter and its warmth from cumin, coriander, ginger and garlic, with fresh cilantro and tomato for juiciness. The real trick is the twisted seal, which traps the juices inside as the dumplings steam.
Instructions
Combine all the filling ingredients in a bowl and mix well. Taste and adjust the seasoning.
In a separate bowl, mix the flour, a pinch of salt and the water, then knead until the dough feels like pizza dough. If you have time, cover it and rest it for about 1 hour, then knead it again before shaping.
Form the dough into 4-inch balls and roll each between your palms until round. On a board dusted with dry flour, flatten a ball gently with a rolling pin, then cut circles with a 2 inch cookie cutter.
Hold a wrapper in one palm and put about a spoonful of filling in the middle. With your other hand, bring the edges up toward the center in pleats.
Pinch and twist the pleats firmly so the dumpling is fully sealed. Keeping the filling closed in is what makes the momos juicy.
Heat water in a steamer. Oil the rack well or line it with cabbage leaves so the dumplings do not stick, then set the momos on it.
Cover the steamer once the water boils. Steam for about 10 to 15 minutes, until the dumplings are cooked through. Store-bought egg roll wrappers can replace the homemade dough.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
