Traditional Tibetan Momos

Ingredients

For dough

For Filling

Directions

Preparing the dough

1. First prepare the dough from equal parts of flour (maida), whole wheat flour and water.
2. Add a bit of baking soda to the mix for texture.
3. After kneading, keep aside the dough for a while as the filling is prepared.

Preparing the filling

1. The filling is prepared from ground beef or lamb, hot water, finely chopped celery, finely chopped green onion, salt, ground cumin seeds, grated nutmeg and ground ginger.
2. All these units are to be combined in a large bowl and the next part of the operation is attended to.

Preparing the momos

After thirty minutes take the juicy and steaming momos out of the mucktoo and serve piping hot.

1. Break the dough up into small balls and roll into a round disk-like shape, around four inches across.
2. Stuff the rolled dough with a teaspoon of the filling.
3. Close the circle in half and seal the dough by a folding procedure. There are many alternative ways of folding the dough and each one requires some mastery in pinching the dough at the edges to securely pack the dough so that the juice is retained during the steaming process.
4. Grease the steamer or mucktoo with butter or oil and then place the prepared pieces of stuffed dough accordingly.
5. The steaming process takes around thirty minutes.