Tibetan momos

Ingredients for 4 servings:

• 500 g minced beef or soy tubers (soak the latter in broth beforehand)
• 1 onion(s)
• ½ head of white cabbage
• 1 celery
• 1 clove(s) garlic
• 1 tbsp instant broth
• 3 tbsp oil
• Ginger, pepper, salt, lovage (to taste)
• 600 g flour
• 2 ½ dl water, lukewarm
• 1 tsp salt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Finely chop the cabbage, onion, celery, and garlic and knead together with the meat or soybeans and a little oil. Then season the meat mixture with the spices and broth. Form a dough from the flour, salt, and water. Knead it gently, adding a little more water or flour as needed. Let it rest. Form the dough into small rounds about 7-8 cm in diameter and about 2 mm thick. Place a small pile of the meat filling on top. Fold the round in half and seal (sealing the edges well) to form a semicircular dumpling. Press the two pointed ends of the dumpling together. Pour a little water into a pan. Dip the bottom of the momos in a little oil to prevent them from sticking to the pan during cooking. Steam for about 20 minutes. A simple salad is recommended as a side dish; if you like, you can of course enjoy a tea with butter. If you have any momos left over, you can fry them until crispy as a “second meal”.