Steamed Tibetan Momos (Meat Dumplings)
Momos are succulent meat-filled dumplings, steamed Tibetan style. They are traditionally made with Yak meat, but they are delicious using beef, veal or (Chef Avram’s favorite) lamb. The meats are usually chopped by hand using two cleavers or a food processor. The filling is flavored with minced scallions, ginger, a bit of hot peppers and fresh herbs. The Momos steam in a oriental steamer basket with a tight fitting lid. If you have several baskets to steam you may stack them and steam them for 15 minutes. Serve piping hot with a selection of savory dips. They are perfect for Purim because their filling is hidden, which is a traditional Purim seudah theme.
In our upcoming Rack of Lamb class, the meat cut from the rack during trimming is ground fresh and used as the filling for this delicious treat, which is served as an appetizer.
2 cups all purpose Flour
1/2 tsp salt
1/2 tsp baking soda
1/2 cup warm water
1 lb. boneless veal, lamb or beef, ground
6 scallions, minced
3/4 cup fresh coriander leaves, chopped
2 tbsp fresh ginger, minced
1 tsp chili paste
2 tsp salt
1/2 tsp black pepper, ground
1. Place the flour, salt, and baking soda in a food processor and pulse to mix. With the blade running slowly add the warm water until a ball of dough forms.
2. Turn the dough out onto a lightly floured board and knead briefly until smooth. Cover with plastic wrap and let the dough rest for 20-30 minutes.
3. Combine all other ingredients and mix well. Check for seasoning. Reserve.
4. Lightly oil a steamer basket.
5. Place the dough on a lightly floured surface and divide it into 1/3 rds. Set two pieces aside, lightly covered.
6. Cut the remaining dough into 8 equal pieces by dividing in half, then half again then half again. Roll out the dough into a 4-inch round.
7. Place 1 teaspoon of filling in the center of each dough round and pull the sides up around the filling, then pinch them together and twist slightly to form a top knot.
8. Place in the steamer basket knot side up. Repeat with remaining dough until basket is full.
9. Place the steamer over boiling water and steam the Momos for 12-15 minutes.
Remove from the steamer and serve immediately with a dipping sauce of choice.
THIS SUMMER, PURSUE YOUR PASSION FOR FOOD AND COOKING
Professional Training Program in Culinary Arts
Summer Semester Starts Juy 1!Apply now!
THIS SUMMER, LEARN TO BAKE AND DECORATE LIKE A PRO!
Professional Training Program in Baking & Pastry Arts
Summer semester starts July 1!Apply now!