How to Make Tibetan Beef Momo - Beef Steamed Dumplings Asian Cooking Recipe Cuisine

Nepal Beef Steamed Dumplings (Beef Momo)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

DOUGH:

4 cups unbleached white flour

1/2 cups whole wheat flour

1 cup cold water

FILLING:

1 lb ground pork

1/2 bunch cilantro

1/2 cube beef bouillon

1 bunch spring onions

salt

soy sauce


Directions:

Begin by making the dough. Put both the whole wheat flour and white flour in a large bowl. Gradually add the cold water to the center, mixing by hand until the dough forms. It will be firm, not sticky, and will require considerable muscle to continue kneading for approximately 5 minutes. 

Let the dough rest, covered, for 15-20 minutes while you prepare the filling.

Place the ground meat in a bowl. Chop both the cilantro and spring onions very fine. Add them to the meat, mixing very well with a spoon.

Dissolve the bouillon in 3/4 cup of hot water. Add this to the mixture, stirring well as the texture becomes somewhat soft and smooth. Add salt and soy sauce to taste.

Cut the dough into 4 equal parts and roll into about an eighth of an inch thick. Using a round cookie cutter, cut circles out of the dough. 

Place all the circles on a lightly floured plate, so they will not stick together. Prepare a little saucer with a little oil in it.

Pick up one of the circles. Begin by pinching all around the edges to make it thinner. While holding the circle, place a teaspoon of filling in the center. With the right hand, pinch the edge in one spot on the right side. Continue to pinch, working your way around the circle until it forms a ball. Make sure to pinch hard so the momo is completely sealed.


When each momo is formed, dip the bottom lightly in oil and place it in the steamer. The momos should not touch each other. They expand while cooking, and will break if they stick together.


Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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