*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Typed
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       c            All purpose flour
    1       c            Water
                         -----MEAT FILLING-----
    1       lb           Extra lean ground beef
    1       ea           Onion -- chopped
      1/2   lb           Daikon, spinach or cabbage,
                         -chopped fine
    1       ea           Garlic clove -- minced
    1       t            Fresh ginger -- grated
    2       ea           Green onion -- chopped (white
                         -and green both -- no roots)
    2       tb           Fresh cilantro -- chopped
   Mix flour and the water; knead and form into a ball.
   Let rise covered with a wet towel or plastic wrap for
   30 min.
   Bring a large pot of water to the boil.
   Cut dough into 12 - 18 pieces and roll into small flat
   Mash together all filling ingredients. Place a
   spoonful of filling on each dough circle, folding over
   and crimping to seal.
   Place momos in a steamer and steam on high for 30 min.
   Serve with a mild tomato salsa, “Tsal”, made from
   chopped tomatoes, cilantro, green onions and garlic,
   and/or Sriracha sauce and/or soy sauce.
   Recipe from Jigme Topgyal, a Tibetan.
   In his native Tibet, these would be made with a flour
   ground from roasted barley called “Tsampa”. The
   [alternate] filling usually is made with ground
   chicken mashed with onions, daikon, fresh ginger,
   garlic and cilantro. [A] Vegetarian filling contains
   chopped cabbage, bok choy, tofu, green onion, ginger
   and garlic.
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