Cookbook:Tibetan Meat Momos

| Nepal | Tibet

Filling

 * 1 lb ground or minced chicken, turkey, lamb, or pork
 * 1 cup finely-chopped onion
 * ½ cup finely-chopped shallots or spring onions
 * ½ cup cilantro, chopped
 * ½ cup diced tomatoes
 * 1 teaspoon garlic paste
 * 1 teaspoon ginger paste
 * ¼ teaspoon turmeric (optional)
 * 1 teaspoon cumin powder
 * 1 teaspoon coriander powder
 * 4 tablespoons ghee or butter
 * Salt to taste

Wrapper

 * 3 cups all-purpose flour
 * 1 cup water
 * 1 pinch of salt

Filling

 * 1) Combine all filling ingredients.
 * 2) Mix well, and adjust seasoning according to taste.

Wrapper

 * 1) In a bowl, combine flour, salt and water. Mix well, kneading until the dough becomes similar to pizza dough.
 * 2) If desired, cover and let stand for about 1 hour. Knead well again before making the wrappers.
 * 3) Prepare 4-inch dough balls and roll between your palms to a spherical shape.
 * 4) Dust working board with dry flour. On the board gently flatten the ball with a rolling pin. Using a 2 inch-diameter cookie cutter, cut out circles.

Shaping

 * 1) Hold a wrapper on one palm. Put about 1 spoonful of filling in the middle of the wrapper.
 * 2) With the other hand, bring all edges together to center, making pleats.
 * 3) Pinch and twist the pleats to ensure the absolute closure of the dumpling. Sealing the meat inside the wrapper is the secret to tasty and juicy dumplings.

Steaming

 * 1) Heat up water in a steamer.
 * 2) Oil the steamer rack well or put cabbage leaves on the bottom to prevent dumplings from sticking to rack. Put dumplings in the steamer.
 * 3) When the water boils, cover the steamer.
 * 4) Steam until the dumplings are cooked through, about 10–15 minutes.

Notes, tips, and variations

 * Instead of making the wrappers, you can buy egg roll wrappers.