If you are a lover of steamed dumplings, you must not miss this specialty. During the preparation it is probably the most complicated to fold the dough into the shape of a decorative crescent with a comb. However, you will learn the technique of wrapping dumplings very quickly and you will enjoy it. (more...)
If you are a lover of steamed dumplings, you must not miss this specialty. During the preparation it is probably the most complicated to fold the dough into the shape of a decorative crescent with a c...
900 g of minced lamb or beef (or vegetables, if we make vegetable momo - cabbage, carrots, ginger, garlic)
2 bowls of plain flour
2 tablespoons soy sauce
First we prepare the dough, the preparation is simple. Mix 2 bowls of plain flour with a quarter to a half glass of water, add half a teaspoon of oil and a little salt. Add water and oil carefully, knead the dough for about 4-5 minutes, it should be soft and supple. Let the dough stand at room temperature. Now we will prepare the filling, it depends on everyone which filling they choose.
Chop onions, cabbage and carrots. Put oil in a pan, fry onions, add onion, garlic, ginger, cabbage and carrots, salt the mixture. When the vegetables soften, they are ready. Roll out a pancake from the dough and cut out circles with a diameter of about 10 cm. Let the water boil at the bottom of the steamer. Put the vegetable mixture on each roll of dough, fold it over and press the edges. Apply water to the place where we fold the edges. Brush the steamer with oil so that the dumplings do not stick, cook in steam for 5 to 7 minutes.