Description
When i was at uni i shared with a number of other students, one of them a tibetan guy who for the 5 years was terribly home sick. He would make all the foods he missed including homemade beer (a tibetan tradition apparently) and then invite friends around. There is a very intricate way to seal the momos or you can go the easy path and just fold in half. The traditional way is to draw up 4 points around the circular dough and seal leaving a hole in the middle. When cooked you pour some sauce in the hole.
Ingredients
- Barley Flour
- Flour
- Water
- Hamburger
- Onion
- Daikon Radishes
- Spinach
- Garlic Clove
- Ginger
- Spring Onions
- Coriander Leaves
- Salt
- Soy Sauce
- Vinegar
- Chili Oil
- Fresh Ginger
- Cherry Tomatoes
- Spring Onion
Instructions
- Mix flour and the water
- Knead and form into a ball
- Set aside covered with a wet towel or plastic wrap in a warm place for 30 minute
- Bring a large steamer of water to the boil
- Cut dough into 12 – 18 pieces and roll into small flat circles
- Mash together all filling ingredients
- Place a spoonful of filling in the centre of each dough circle
- You can then easily fold in halft and crimp the edges to seal – you end up with a semi circle package
- Alternatively you can follow the instructions above
- Place momos in a steamer either lined with lettuce leaves or baking paper and steam on high for 30 minute
- Make the dipping sauce by combining all ingredients
- The chili oil is optional
- Mix the salsa together just before serving