Momos - Tibetian Steamed Dumplings

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 3 cups roasted barley flour
• 3 cups flour
• 1 cup water
• 500 g hamburger, lean
• 1 onion, finely diced
• 250 g daikon radishes, finely diced
• 250 g spinach, finely chopped
• 1 garlic clove, minced
• 1 teaspoon ginger, grated
• 2 spring onions, chopped ( -and green part)
• 2 tablespoons coriander leaves, chopped
• salt
• 2 tablespoons soy sauce
• 2 tablespoons vinegar
• 2 tablespoons chili oil
• 2 cm piece fresh ginger, shredded
• 1/4 cup cherry tomatoes, seeded and diced
• 2 tablespoons coriander leaves, chopped
• 1 spring onion, sliced

Recipe

• 1 mix flour and the water; knead and form into a ball.
• 2 set aside covered with a wet towel or plastic wrap in a warm place for 30 minute
• 3 bring a large steamer of water to the boil.
• 4 cut dough into 12 - 18 pieces and roll into small flat circles.
• 5 mash together all filling ingredients.
• 6 place a spoonful of filling in the centre of each dough circle.
• 7 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.
• 8 place momos in a steamer either lined with lettuce leaves or baking paper and steam on high for 30 minute
• 9 make the dipping sauce by combining all ingredients. the chili oil is optional.
• 10 mix the salsa together just before serving.