Momos - Tibetian Steamed Dumplings

• DOUGH
• 3 cups roasted barley flour
• or
• 3 cups flour
• 1 cup water
• MEAT FILLING
• 500 g hamburger, lean
• 1 onion, finely diced
• 250 g daikon radishes, finely diced
• 250 g spinach, finely chopped
• 1 garlic clove, minced
• 1 teaspoon ginger, grated
• 2 spring onions, chopped (white -and green part)
• 2 tablespoons coriander leaves, chopped
• salt
• Dipping Sauce
• 2 tablespoons soy sauce
• 2 tablespoons vinegar
• 2 tablespoons chili oil
• 2 cm piece fresh ginger, shredded
• Salsa
• 1/4 cup cherry tomatoes, seeded and diced
• 2 tablespoons coriander leaves, chopped
• 1 spring onion, sliced

1. Mix flour and the water; knead and form into a ball.
2. Set aside covered with a wet towel or plastic wrap in a warm place for 30 minute
3. Bring a large steamer of water to the boil.
4. Cut dough into 12 - 18 pieces and roll into small flat circles.
5. Mash together all filling ingredients.
6. Place a spoonful of filling in the centre of each dough circle.
7. You can then easily fold in halft and crimp the edges to seal - you end up with a semi circle package. Alternatively you can follow the instructions above.
8. Place momos in a steamer either lined with lettuce leaves or baking paper and steam on high for 30 minute
9. Make the dipping sauce by combining all ingredients. The chili oil is optional.
10. Mix the salsa together just before serving.

dough, barley flour, flour, water, filling, onion, daikon radishes, garlic, ginger, spring onions, coriander leaves, salt, dipping sauce, soy sauce, vinegar, chili oil, fresh ginger, salsa, cherry tomatoes, coriander leaves, spring onion

Taken from www.food.com/recipe/momos-tibetian-steamed-dumplings-402582 (may not work)