My 11-year-old daughter is an aspiring chef (who is starting to surpass me in skill … and since she makes supper pretty often, I’m more than happy with that). Right now she’s on a major dumpling kick. She has made hundreds of dumplings in the last month or two — pork gyoza, shrimp and pork wontons, and these Tibetan beef momos. Break out some Svec Farm ground beef and make these tasty little pockets of deliciousness!
Wrapper Ingredients:
4 cups all purpose flour, plus more for working the dough
2 tsp salt
1 and 1/2 cups boiling water
Wrapper Method:
Place flour in large bowl. Pour salt into a 2-cup liquid measuring cup, then add the boiling water. Stir to dissolve. Pour the saltwater into the flour while stirring with wooden spoon. When well combined, begin to knead the dough in the bowl. Knead 2 to 3 minutes, until smooth. Wrap in plastic wrap and let rest for 30 minutes while you prepare the filling. Divide into 48 equal pieces and roll into 3 and 1/2″ rounds.
Filling Ingredients:
1 lb ground beef
1 small onion, finely grated, with juices
1/2 cup minced cilantro, including stems
3 garlic cloves, peeled and grated on microplane
2-inch piece of ginger, peeled and grated on microplane
1 tsp sugar
1 tsp salt
1 tsp black pepper
1 and 1/2 tsp soy sauce
1 tsp rice vinegar
Filling Method:
Combine all ingredients in a large bowl and mix vigorously with your hand for 20 to 30 seconds. Then knead the filling by continuously flipping it over onto itself for another 90 seconds, until cohesive.
Dumpling Assembly and Cooking:
Place 2 tsp of filling inside each wrapper and fold as desired to seal. (Momos are traditionally swirled into a round shape, but do whatever makes your heart sing.) Heat a large skillet over medium high and add a couple tablespoons of oil. Set the dumplings in the pan on their flat side with 1/2″ space between them and fry until golden brown on the bottom, about 2 minutes. Shielding yourself with a lid, carefully add 1/2 cup of water to the pan (grease will spatter!). Cover immediately, reduce heat to medium and cook 5 minutes more. Then loosen the lid and cook 2 to 3 minutes as steam escapes. Finally, remove the lid and cook until all the liquid is gone and dumplings are done, about 2 more minutes. Remove dumplings from the pan and serve with soy sauce or dipping sauce of choice.
