Tibetan Mongolian Buddhist Cultural Center

Tibetan Momo

2 pounds flour * 1/2 to 1 cup water * 4 pounds ground beef * 3 large onions, chopped * 2 bunches scallions, chopped * 15 cloves garlic, finely minced * vegetable oil

Mix enough water into the flour to form a very stiff dough. Work with your hands until even. Set aside, wrapped tightly, for about 20 minutes to rest.

Mix meat, onions, scallions and garlic together, adding water sparingly until mixture becomes somewhat smooth.

Pull off dough into walnut-sized pieces. With your hands, form each dough piece into a round shape with a flat top. With a rolling pin, roll each piece into a three inch circle. Be sure to roll from the center outward, leaving a thicker spot in the center of each circle.

Spoon filling onto the center of the dough circles. Holding the dough in one hand, pleat the edges of the dough around the filling with your other hand, sealing the momo.

Dip the bottom of each momo in vegetable oil and place in a steamer. FIll the steamer with momos, being sure not to crowd the dumplings. Steam the momos over boiling water for 20 minutes. They will feel firm to the touch when done.

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