Beef Momos Recipe - Makes 40

Beef Momos Recipe

74 calories each

Taste Rating = 8     Heat Rating = Hot



Ingredients

4 cups (500g or 1 lb 1 oz) plain (standard/all-purpose) flour
1/2 cup (60g or 2 oz) whole wheat (chapatti/atta) flour
435ml (1 3/4 cup or 15 fl oz) cold water
455g (1 lb) minced beef (ground beef)
1/2 cup (125ml) fresh coriander (cilantro) leaves, finely chopped
4 spring onions (green onions/scallions), topped and tailed and cut into tiny (3mm or 1/8 inch) slices
185ml (6 1/2 fl oz) beef stock
1/4 teaspoon (1 ml) salt
2 teaspoons (30ml) vegetable oil (for brushing on the momos)


Method

Sieve the plain and whole wheat flours into a large bowl
Make a hole in the middle of the flour, pour in half of the cold water and mix well
Add more of the water, a little at a time, mixing/kneading as you are adding the water, until you have a smooth and firm dough (it should not be sticky) - you might not need all of the water but you might need a little more - just add the water a little at a time so you can judge the consistency of the dough (if you make the dough too sticky, just add a little more flour and keep kneading)
Knead the dough for 10 minutes then put it into the bowl, cover and set aside for 30 minutes
Put the beef mince (ground beef), coriander (cilantro) and spring onions into a large bowl and mix well
Add the beef stock and mix well
Sprinkle the salt in with the bowl with the beef in it, mix well and set aside (the beef stock will probably be salty so be careful not to add too much salt for your taste buds)
Take the dough that you made and divide it into 4 equal parts
Roll the 4 pieces of dough into round balls
Take one of the dough balls, put onto a lightly floured surface, and roll into a sheet of dough that is 3mm (1/8 inch) thick (a thin dough is best but it should not be too thin and translucent)
You need to cut out rounds that are between 7.5cm (3 inches) and 9cm (3.5 inches) in diameter. Use a baking cutter if you have one. If not, get a tea/coffee mug that is wide enough and cut out the dough rounds using a knife to cut round the mug. You should get about 10 rounds out of each piece of dough (you will get about 7 out of the first big round of dough and have dough left over that should produce 2 or 3 more small rounds)
Lay out all of the rounds on a clean surface that is lightly dusted with flour
Take one of the rounds, put a teaspoon of the filling into the middle, fold the dough over the filling so that the dough shape is now a crescent, tamp down the edges of the dough so that the filling is totally enclosed by the dough (you need the dough to be completely sealed before you cook the momo), brush the long edge of the momo with vegetable oil and put the momo into the steamer (leave at least 12mm (1/2 inch) gap between the momos and the edge of the steamer)
Work through the rest of the dough rounds and turn them into momos by stuffing with the filling, folding over the dough, brushing with the oil and placing into the steamer, making sure there is a gap around the momos so that they do not touch each other .You may need to steam the momos in batches
Steam the momos for 15-30 minutes (make sure that the momos are hot in the middle, cooking for a bit longer if they are not hot) - the wide range of steam time is because steamers cook at different rates and you may want your momos cooked for longer than somebody else (cooking the momos is a bit of trial and error until you settle on a size of momo and cooking time)
Serve with a hot, spicy, sauce

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Recipe submitted by C Saini on 27 June 2017