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Instructions |
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1.
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Mix flour and the water; knead and form into a ball. Let rise covered with a wet towel or plastic wrap for 30 min.
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2.
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Bring a large pot of water to the boil.
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3.
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Cut dough into 12 - 18 pieces and roll into small flat circles.
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4.
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Mash together all filling ingredients. Place a spoonful of filling on each dough circle, folding over and crimping to seal.
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5.
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Place momos in a steamer and steam on high for 30 min.
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6.
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Serve with a mild tomato salsa, "Tsal", made from chopped tomatoes, cilantro, green onions and garlic, and/or Sriracha sauce and/or soy sauce.
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Recipe from Jigme Topgyal, a Tibetan.
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In his native Tibet, these would be made with a flour ground from roasted barley called "Tsampa". The [alternate] filling usually is made with ground chicken mashed with onions, daikon, fresh ginger, garlic and cilantro. [A] Vegetarian filling contains chopped cabbage, bok choy, tofu, green onion, ginger and garlic.
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