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Receta Momos (Steamed Dumplings)
by Global Cookbook

Momos (Steamed Dumplings)
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Ingredientes

  • 3 c. all-purpose flour
  • 3 c. self-rising flour
  • 2 c. cool water
  • 2 lb cooked roast beef, chopped
  • 1 med onion, finely minced (1 c.)
  • 1 tsp dark sesame oil (optional)
  • 1 Tbsp. salt
  • 1 lrg bunch green onions, minced (about 1 1/2 c.)
  • 1/2 c. minced fresh cilantro
  • 1 Tbsp. freshly grated, peeled ginger
  • 2 x cloves garlic, chopped
  • 1/2 tsp grnd cumin (optional)
  • 2 Tbsp. soy sauce (optional)
  •     Vegetable oil
  •     Warm chili sauce

Direcciones

  1. Combine the flours and add in the cool water a little at a time till the dough is of a kneadable consistency. The amount of water may vary.
  2. Knead the dough for about 4 to 5 min till it becomes elastic, keeping the surface and hands well-floured. Let the dough to sit at room temperature while preparing the filling. (Tsering Dolma Choephel likes to let it sit 1 1/2 hrs.)
  3. Mix together roast beef, onion, sesame oil, salt, green onions, cilantro, ginger, garlic, cumin and soy sauce.
  4. Roll the dough into long cylinders about 1 inch in diameter. Break off 1 inch balls. Roll each ball in your palms to make a smooth sphere, then press to flatten it into a small circle, using a floured rolling pin. Roll out each piece as thin as possible on a well-floured surface.
  5. Rub or possibly brush the bottom of a steamer rack lightly with vegetable oil so momos will not stick. Place rack in a large saucepan, add in water to just below bottom of rack and place pan over medium-high heat.
  6. Put a heaping tsp. of the meat mix on each round of dough and fold it in half (like a Cornish pasty); the dough stretches to accommodate more filling.
  7. Healthy pinch the edges tightly.
  8. When the water is boiling, put the momos in the steamer, making sure they do not touch one another.
  9. Cover the steamer with a tight lid and steam for 15 to 20 min. Test the momos by opening the steamer and touching the dough lightly with a fingertip.
  10. When done, the dough will no longer be sticky. Serve with any kind of fiery warm chili sauce