Momo is the name used for this in Tibet. The Chinese system is called dumplings. In Japan, they are called Nikuman and Butaman. This is such a popular Japanese dish for the winter. Happy taste !! Okay, let’s see how it goes.
Ingredients:
- Bread flour
- Add salt to taste
- Milk/water
Ingredients for filling (for those who eat anything):
- Minced Beef – Minced Beef
- Finely chopped onion
- Chopped garlic
- Onion leaves
- Pottery and Ceramics Salt
- Pottery and Ceramics Pepper
Ingredients for filling (for vegetarians):
- Boiled potatoes cut into small strips
- Put the spinach in boiling hot water and take it out immediately
- Onions
- Management Garlic
- Pottery and Ceramics Pepper
- Pottery and Ceramics Salt
How to Make:
Add bread flour, salt and milk/water to the bread crumbs and cover for about an hour (it is better to add a little oil like when making vegetable bread). This is called a “do”.
In the meantime, make the filling. In the traditional Tibetan way, minced beef, finely chopped onion, chopped garlic, onion, salt and pepper are added to the mixture.
Vegetarians, cut into small strips, put the boiled potatoes in boiling water and immediately add the spinach, onion, garlic, pepper and salt.
It looks like a sack that encloses with a drawstring. (This means to grind it to keep it like a roll. See also photo)
Now break the pieces into two lengths and make balls (see pictures). This is done to take the same amount.
Now thin each ball into a slightly larger jam bottle cap. Here you need to thin to a medium thickness.
Now place the filling in the middle of a ball and fold the edges one on top of the other. Make bags like this and steam them.
Extra:
Grind the coriander leaves, dried chillies and salt together and add the mixture to the heated oil to make a chilli paste.
Put some of this on the sauce at mealtime and put some soy sauce on top and eat the dumplings. Happy taste !!
