Categories: Grndmeat, Stovetop, Typed 
      Yield: 12 - 18 pcs ( 
  
-----------------------------------DOUGH----------------------------------- 
      3 c  All purpose flour 
      1 c  Water 
 
--------------------------------MEAT FILLING-------------------------------- 
      1 lb Extra lean ground beef 
      1 ea Onion; chopped 
    1/2 lb Daikon, spinach or cabbage, 
           -chopped fine 
      1 ea Garlic clove; minced 
      1 ts Fresh ginger; grated 
      2 ea Green onion; chopped (white 
           -and green both; no roots) 
      2 tb Fresh cilantro; chopped 
           Salt 
  
  Mix flour and the water; knead and form into a ball. 
  Let rise covered with a wet towel or plastic wrap for 30 min. 
   
  Bring a large pot of water to the boil. 
   
  Cut dough into 12 - 18 pieces and roll into small flat circles. 
   
  Mash together all filling ingredients. Place a spoonful of filling on 
  each dough circle, folding over and crimping to seal. 
   
  Place momos in a steamer and steam on high for 30 min. 
   
  Serve with a mild tomato salsa, "Tsal", made from chopped tomatoes, 
  cilantro, green onions and garlic, and/or Sriracha sauce and/or 
  soy sauce. 
   
  Recipe from Jigme Topgyal, a Tibetan. 
   
  In his native Tibet, these would be made with a flour ground from roasted 
  barley called "Tsampa". The [alternate] filling usually is made with ground 
  chicken mashed with onions, daikon, fresh ginger, garlic and cilantro. [A] 
  Vegetarian filling contains chopped cabbage, bok choy, tofu, green onion, 
  ginger and garlic.