Tibetan dumplings
Description
The dish is prepared without unnecessary complications. In terms of structure, momos are very similar to dumplings, ravioli, or vareniki. The distinctive feature of Tibetan dumplings is that they are exclusively steamed. The filling can be very diverse—not only meat, poultry, or vegetables, but literally anything edible. If you're making momos with different fillings, use different sealing techniques so you can tell them apart. Momos can be either round or elongated, in a half-moon shape. Today, let's focus on round-shaped Tibetan dumplings with a meat filling. They will be delicious—don't even doubt it. Serve the finished dish at once.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
In a deep bowl, combine water and about half of the flour portion.
- 3
Step 3
Mix everything first with a spoon, then gradually adding the remaining flour, knead by hand into an elastic dough. Gather it into a ball, cover and let rest for 20 minutes.
- 4
Step 4
Meanwhile, prepare the filling. In a large bowl, combine the ground meat (I used pork), add finely diced onion, garlic pressed through a garlic press, chopped herbs, salt, ginger, and soy sauce.
- 5
Step 5
Mix thoroughly. Since the dough is made without salt, the filling should be slightly over-salted.
- 6
Step 6
Cut off a piece of dough, roll it into a sausage shape, and cut it into small pieces.
- 7
Step 7
Then roll out each piece into a circle. Place a little filling in the center.
- 8
Step 8
Form little pouches by hand, gathering the dough into pleats in a circular motion.
- 9
Step 9
Steam Tibetan dumplings for 45 minutes.
- 10
Step 10
The filling is tender and very juicy—these Tibetan dumplings are absolutely irresistible! Serve momos hot with your choice of sauce.