Tibetan Momo A Dim Sum Dumpling From Tibet Recipe

Ingredients for Tibetan Momo A Dim Sum Dumpling From Tibet

• Onions
• Yak Meat
• Minced Ginger
• 1-2 tablespoons soy sauce
• Minced Garlic Cloves
• 1/2 teaspoon salt
• 2 cups+ all-purpose flour
• Oil

How to Make Tibetan Momo A Dim Sum Dumpling From Tibet

1. In a large bowl, combine 2 cups all-purpose flour with 3/4 cup cold water gradually, mixing until a stiff dough forms.
2. Knead the dough for 5-7 minutes until smooth and elastic. Cover and let rest for 15 minutes.
3. 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.
4. 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.
5. Place about 1 tablespoon of the meat mixture in the center of each circle.
6. 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)
7. Lightly grease a bamboo or metal steamer basket with vegetable oil spray. Arrange the momos in a single layer, ensuring they don't touch.
8. Steam over boiling water for 10-15 minutes, or until the momos are cooked through and the filling is heated.
9. Serve immediately with your favorite dipping sauce (recipe #245575 recommended).