Tibetan Beef Momo Recipe

Name: Tibetan Beef Momo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups flour; 1 tsp baking powder; 1/2 tsp baking soda; 1 1/2 cups lukewarm water; 1/2 kg ground beef; 2 onions, cubed very small; 4 cloves garlic, minced; Black pepper; Salt to taste; Oil

Servings: persons

1
Sift the flour with baking powder and soda. Pour a little water to mix and repeat until dough is formed. Knead the dough until it has become smooth and elastic. Cover with a moist towel and leave at room temperature for 1-2 hours.
2
In a separate bowl, mix meat, onions, garlic, pepper, salt and a little oil until the mixture has become even and smooth.
3
When dough is ready, roll the dough in length to a thickness of 1 cm. Cut it in 3 cm wide strips, and each strip cut in 3 cm smaller strips. Shape each small strip into a ball. Roll the ball to a 5 cm diameter. Place 1/2 Tbsp of the meat mixture in the center of the rolled dough and close starting from one edge, working your way with fingers towards the other edge, pinching the ends of the dough to close well. Then bring both edges of the dumpling together pinching them closed. The end result is a dumpling that is round in shape. Repeat the same process until all of the dough and/or meat mixture have been used up.

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 1/2 cups lukewarm water, and more.

Yes, Tibetan Beef Momo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tibetan Beef Momo

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