Tibetan Momos

Summary

Ingredients

• 500 g beef, minced or soy tubers (soak the latter in boullion beforehand)
• 1 onion (s)
• 0.5 ½ head white cabbage
• 1 celery
• 1 clove garlic
• 1 tablespoon broth, instant
• 3 tablespoon oil
• Ginger, pepper, salt, lovage (to taste)

For the dough:

• 600 grams flour
• 2 ½ dl water, lukewarm
• 1 teaspoon salt

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Instructions

1. Chop the cabbage, onion, celery and garlic very finely and knead together with the meat or soy bulbs and some oil. Then you taste the meat mixture with the spices and the broth.
2. A dough is formed from flour, salt and water.
3. Do not knead this too soft and add a little more water or flour, depending on the case. Then let it rest. The dough is used to form small rondelles approx. 7 - 8 cm in diameter and approx. 2 mm thick. This is followed by a heap of the meat filling. Now the dough rondelle is folded in the middle and closed (close the edges well), so that a semicircular dough pocket is created. The two pointed ends of the dumpling are now pressed together.
4. Put a little water in a pan.
5. Dip the bottom of the momos in a little oil so that they don`t stick to the bottom of the pan while cooking. Let it cook in the steam for around 20 minutes.
6. A simple salad is recommended as a side dish, and if you like it, you can of course drink a tea with butter.
7. If momos are left over, you can fry them until crispy as a “second meal”.

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