Tibetan Meat Momos - Steamed Dumplings: Ingredients

The document provides recipes for several traditional Tibetan dishes: - Tibetan Meat Momos (steamed dumplings) made with minced beef, flour, and spices. - Tsel Momos which are vegetarian momos made with vegetables instead of meat. - Thugpa, a noodle soup made with beef, vegetables, noodles, and spices like turmeric and chili powder. - Sha-Balé, a meat pastry made by filling dough rounds with spiced minced beef and deep frying them. - Daytse, a rice dessert made by mixing cooked rice with milk, sugar, and currants.

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Tibetan Meat Momos - Steamed Dumplings: Ingredients

Uploaded by

Simone Belfiori

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Download as PDF, TXT or read online on Scribd

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Tibetan Meat Momos Steamed Dumplings

Serves 4 or 5 preparation and cooking time: 40 minutes

Ingredients:

finely chopped green onions about 1 cup

2 tablespoons of cooking oil
1 tablespoon of salt
1 teaspoon of sesame oil
2 pounds of beef minced
3 cups of plain flour
teaspoon of ground cumin
2 tablespoons of soy sauce
3 tablespoons of hot water
3 cups of self-raising flour
cold water

Preparation:

combine the two flours and add the cold water a little at a time.
knead the dough for about 4-5 minutes
leave the dough to stand for a while at room temperature

Directions:

add the hot water, chopped onion, oil, salt, and spice to the minced beef and mix well
roll out the dough as thin as possible on a well floured surface and cut it into 4 inch
rounds.
start boiling the water in the bottom of the steamer
put a teaspoon of the meat mixture on the round and fold it in half, pinch the edges
tightly.
coat the steamers with oil and dip each momo in the oil
put themomo in the steamer, making sure they dont touch each other
cover the steamer with a tight lid and steam for about 15-20 minutes

Tsel Momos (veggie)

Same diretions as for meat momos but in place of meat, use vegetables: bok choy and potatoes

Thugpa (Noodle Soup)

Serves 4
Ingredients

2 pounds of beef

2 oz plain flour
1/4 C. butter
1 1/2 Tbsp. fresh ginger root, minced
1 1/2 Tbsp. fresh garlic, minced
1 c. red onions, diced (or green onions_
1 tsp. turmeric
1 tsp. curry powder
1 tsp. chili powder
1 tsp. Kopan masala
1 c. potato, parboiled and cubed
1 c. fresh tomatoes, chopped
4-5 c. water
1/2 c. fresh spinach (other vegetables such as bok choy may be used), chopped
1-2 Tbsp. soy sauce
1 tsp. salt
1/4 tsp. ground black pepper

Preparation:

knead the plain flour into a dough using only cold water. Cover and leave for a while
prepare the potatoes and tomatoes and onions and wash and cut up the other vegetables
cut the meat into strips and slice thinly

Cooking Method

Melt butter in a saucepan over medium heat.

Add ginger, garlic, and onions. Stir-fry over medium to medium-high heat for l minute.
Add the meat and stir well.
Add turmeric, curry powder, chili powder, and masala. Mix well and stir fry for 1/2 a minute.
Add potatoes and tomatoes. Stir-fry 1 more minute.
Add water and bring to a boil.
While the water is boiling, take the dough and roll it into a large chapti-like shape
Cut the dough into long strips 2 inches wide.
Take the strips and tear them into small pieces. Throw the pieces straight into the boiling water
Cook for 5 minutes
Add the other vegetables and boil for another 1-2 minutes. If soup is too thick, add more water.
Season with soy sauce. Salt and pepper to taste.
Remove from heat and serve hot.

Kopan Masala
A sweet aromatic mixture of dried spices used in many dishes at Kopan Monastery.
A commercial masala called "Garam Masala" is available in some stores.
Ingredients

Makes 1/2 cup

1/3 c. coriander seeds

1/4 c. cumin seeds
10 black cardamom pods, peeled
15 pale green cardamom pods, peeled
25 cloves
2 cinnamon sticks, broken up
1 tsp. black peppercorns
1/4 tsp. fresh nutmeg, ground

Cooking Method

Mix together and grind finely, but not to powder, with a coffee grinder, spice grinder, mortar
and pestle, rolling pin, or food processor.
Stir in an air-tight jar.

Sha-Bal- Meat Pastry

Serves: 4 or 5

Preparation and Cooking time: 30 minutes

Ingredients
3 finely chopped medium Onions 1 tablespoon of freshly ground Ginger and Garlic
2 tablespoons of Cooking Oil
1/2 teaspoon Ground Cumin
1 tablespoon of Cooking Salt
2 tablespoons of Soya Sauce
1 teaspoon of Sesame Oil
2 tablespoons of Hot Water
2lb Minced Beef
6 cups of Self-Raising Flour
Cold Water
Preparation
1. Add the cold water to the flour a little at a time.
2. Knead the dough for about 4-5 minutes.
3. Leave the dough to stand for a while at room temperature.
Directions
4. Add the hot water, chopped onion, oil, salt and spices to the mince and mix them well.
5. Roll out the dough as thin as possible (on a well floured surface) and cut them into 6
inch rounds.
6. Put 2 teaspoons of the meat mixture on the round and flatten it down a little.
7. Put another round on top and pinch the edges together tightly.
8. Deep fry the sha-bal in moderately hot oil (only cook a few at a time).
9. Drain thoroughly on kitchen roll.