tibetan momo
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| 2 medium | onions, finely chopped |
| 1 lb. | beef, finely chopped |
| 2 - 5 | cm minced ginger |
| 2 Tbsp | soy sauce |
| 3 clove | minced garlic |
| | salt to taste |
| 4 cup | flour |
| | oil or vegetable oil spray |
| |
| mix the flour with enough cold water to make a fairly stiff dough. |
| knead it well and roll small pieces into thin rounds, about 3 1/2 inches |
| in diameter. mix meat, onion, garlic, soy sauce, ginger and salt |
| together. put a teaspoon of meat mixture in each little pancake and |
| fold over. pinch, flute or pleat the edges together so the momo looks |
| like a half-moon or is round shaped. |
| lightly coat a bamboo or metal steamer with vegetable spray and |
| arrange momo so they do not touch. cover and steam over boiling water |
| for l0-15 minutes. momo also can be cooked in broth and served as a |
| soup or fried. |
| * this recipe will work well with beef, lamb, pork or chicken, all of |
| which are traditional for momo. |
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| (ID: 76095) Mirror: rec.food.recipes: Mon, Aug 30, 2004 |