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Ингредиенты
- 3 c. all-purpose flour
- 3 c. self-rising flour
- 2 c. cool water
- 2 lb cooked roast beef, chopped
- 1 med onion, finely minced (1 c.)
- 1 tsp dark sesame oil (optional)
- 1 Tbsp. salt
- 1 lrg bunch green onions, minced (about 1 1/2 c.)
- 1/2 c. minced fresh cilantro
- 1 Tbsp. freshly grated, peeled ginger
- 2 x cloves garlic, chopped
- 1/2 tsp grnd cumin (optional)
- 2 Tbsp. soy sauce (optional)
- Â Â Vegetable oil
- Â Â Warm chili sauce
Инструкции
- Combine the flours and add in the cool water a little at a time till the dough is of a kneadable consistency. The amount of water may vary.
- Knead the dough for about 4 to 5 min till it becomes elastic, keeping the surface and hands well-floured. Let the dough to sit at room temperature while preparing the filling. (Tsering Dolma Choephel likes to let it sit 1 1/2 hrs.)
- Mix together roast beef, onion, sesame oil, salt, green onions, cilantro, ginger, garlic, cumin and soy sauce.
- Roll the dough into long cylinders about 1 inch in diameter. Break off 1 inch balls. Roll each ball in your palms to make a smooth sphere, then press to flatten it into a small circle, using a floured rolling pin. Roll out each piece as thin as possible on a well-floured surface.
- Rub or possibly brush the bottom of a steamer rack lightly with vegetable oil so momos will not stick. Place rack in a large saucepan, add in water to just below bottom of rack and place pan over medium-high heat.
- Put a heaping tsp. of the meat mix on each round of dough and fold it in half (like a Cornish pasty); the dough stretches to accommodate more filling.
- Healthy pinch the edges tightly.
- When the water is boiling, put the momos in the steamer, making sure they do not touch one another.
- Cover the steamer with a tight lid and steam for 15 to 20 min. Test the momos by opening the steamer and touching the dough lightly with a fingertip.
- When done, the dough will no longer be sticky. Serve with any kind of fiery warm chili sauce
