USA flag  Did you know? Free Economy shipping on orders over $85.00
SHOPPING BAG: 0 items.
 
Shop
Recipes
Fine foods FAQ
The Nunez de Prado story
Request a catalog
 
Ingredients

Tibetan Momos (dumplings)
featuring DHC Tibetan Dal

Ingredients (Makes 18 dumplings)

MOMOS

1/2 pound beef, preferably chuck roast

2 tablespoons scallions, cleaned and chopped

2 tablespoons fresh ginger root, peeled and diced

2 cloves garlic, peeled

1 teaspoon jalapeño pepper, roughly diced

1/4 cup cilantro, cut into 1-inch lengths

1 tablespoon soy sauce

1/4 teaspoon salt, or to taste

18 gyoza or wonton wrappers, about 3 1/2 inches in diameter

DIPPING SAUCE

3 tablespoons soy sauce

3 tablespoons rice vinegar

TIBETAN DAL

1 package DHC Tibetan Dal, prepared according to box instructions

DIRECTIONS

Cut the beef into 1-inch dice; cover and freeze until well chilled. In a food processor fitted with the metal blade, with the motor running, add the scallions, ginger root, garlic, jalapeño and cilantro. Process until finely chopped and then transfer mixture to a bowl. Place the chilled meat cubes into the food processor and process until coarsely chopped.

Add the meat to the bowl with the vegetables, add the soy sauce and salt and mix well. Place 1 tablespoon of filling in the middle of a wrapper. Brush some water on the edges, and close the wrapper around the filling, pinching the top to seal. Repeat with the rest of the ingredients. Cover with a damp towel.

Brush the bottom of a steamer basket with oil or line with parchment paper. Place the steamer over water in a pot with a tightly fitting lid. Add the dumplings to the steamer, making sure they don’t touch. (This may have to be done in two or more batches.) Bring water to a boil and steam the dumplings for 10 minutes or until done.

Combine the sauce ingredients and serve the dumplings with the sauce and Tibetan Dal.

Tibetan Momos (dumplings)

Tips:
  • Instead of using a food processor, ingredients can be hand-chopped and combined. Use purchased ground meat instead of grinding your own.
  • If time permits, let filling sit for 30 minutes to allow the flavors to develop.
  • Don’t trim away all the stems of the cilantro; they add crunch and flavor.

Tibetan Dal
Browse all of our classic DHC recipes