Dumpling

 

Momo or Mama is the name used for this in Tibet.  The Chinese system is called dumplings.  In Japan they are called Nikuman and Butaman.  This is such a popular Japanese dish for the winter.  Happy taste !!  Okay let's see how it goes.

Ingredients:

Bread flour

Add salt to taste

Milk / water

Ingredients for filling (for those who eat anything):

Minced Beef (Tibetan)

 Finely chopped onion

 Chopped garlic

 Onion leaves

 Pottery and Ceramics Salt

 Pottery and Ceramics Pepper

 Ingredients for filling (for vegetarians):

Boiled potatoes cut into small strips

Put the spinach in boiling hot water and take out immediately

Management Onions

Management Garlic

Pottery and Ceramics Pepper

Pottery and Ceramics Salt

How to make:

Add bread flour, salt and milk / water and knead well.  This is called a "do".

Meanwhile make the filling.  In the traditional Tibetan way, minced beef, finely chopped onion, chopped garlic, onion, salt and pepper are added to the mixture.

Vegetarians cut into small strips and put the boiled potatoes in boiling hot water and immediately add the spinach, onion, garlic, pepper and salt.

It looks like a sack that encloses with a drawstring.  (This means to grind to a continuous length like a roll. See also photo)

Now break the balls into two lengths and make balls (see pictures).  This is done to get the same amount.

Now thin each ball into a slightly larger jam bottle cap.  Here you need to thin to a medium thickness.

 Now place the filling in the middle of a ball and fold the edges one on top of the other.  Make bags like this and steam them.

extra

Grind the coriander leaves, dried chillies and salt together and add the mixture to a little hot oil to make a chilli paste.

Put some of this in the sauce at meal time and put some soy sauce on top and eat the dumplings on it.  Happy taste !!