Ingredients for Tibetan Momo A Dim Sum Dumpling From Tibet
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How to Make Tibetan Momo A Dim Sum Dumpling From Tibet
- In a large bowl, combine 2 cups all-purpose flour with 3/4 cup cold water gradually, mixing until a stiff dough forms.
- Knead the dough for 5-7 minutes until smooth and elastic. Cover and let rest for 15 minutes.
- While the dough rests, prepare the filling. Combine 1 lb ground bison (or yak), 1/2 cup finely chopped onion, 2 tablespoons minced garlic, 1 tablespoon grated ginger, 2 tablespoons soy sauce, and 1 teaspoon salt in a bowl. Mix well.
- Divide the dough into small balls (about 1 inch in diameter). Roll each ball into a 3 1/2-inch circle using a rolling pin.
- Place about 1 tablespoon of the meat mixture in the center of each circle.
- Fold the dough over to form a half-moon shape and pleat the edges to seal. (Alternatively, you can pleat to make a round dumpling)
- Lightly grease a bamboo or metal steamer basket with vegetable oil spray. Arrange the momos in a single layer, ensuring they don't touch.
- Steam over boiling water for 10-15 minutes, or until the momos are cooked through and the filling is heated.
- Serve immediately with your favorite dipping sauce (recipe #245575 recommended).
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
11g
Fat
1g
Carbs
33g
