TIBETAN BEEF MOMO
Steps:
- 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. In a separate bowl, mix meat, onions, garlic, pepper, salt and a little oil until the mixture has become even and smooth. 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.
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