Momos - Tibetian Steamed Dumplings - cooking recipe

Ingredients

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

Preparation

Mix flour and the water; knead and form into a ball.
Set aside covered with a wet towel or plastic wrap in a warm place for 30 minute
Bring a large steamer of water to the boil.
Cut dough into 12 - 18 pieces and roll into small flat circles.
Mash together all filling ingredients.
Place a spoonful of filling in the centre of each dough circle.
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.
Place momos in a steamer either lined with lettuce leaves or baking paper and steam on high for 30 minute
Make the dipping sauce by combining all ingredients. The chili oil is optional.
Mix the salsa together just before serving.