{"id":14106,"date":"2019-11-21T12:12:36","date_gmt":"2019-11-21T12:12:36","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/recipe-for-tibetan-dumplings-of-china-xi-cang-jiao-zi\/"},"modified":"2019-11-21T12:12:36","modified_gmt":"2019-11-21T12:12:36","slug":"recipe-for-tibetan-dumplings-of-china-xi-cang-jiao-zi","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/vi\/recipe-for-tibetan-dumplings-of-china-xi-cang-jiao-zi\/","title":{"rendered":"Recipe for Tibetan Dumplings of China \u897f\u85cf\u997a\u5b50"},"content":{"rendered":"
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Utterly(you use utterly to emphasize that something is very great in extent, degree, or amount) unique and delicious, the <\/span>Tibetan dumplings<\/strong>(\u897f\u85cf\u997a\u5b50X\u012bzàng ji\u01ceozi) are basically the unofficial(not having official authority or sanction) natio<\/em>nal dish of Tibet.<\/p>\n

Every Tibetan family has a slightly different momo recipe, with various theories on how to make them the most juicy and delicious, or how to keep the dough skins to the desired delicate thinness.<\/p>\n

The variations are endless – momos can be meat, vegetarian, steamed (the most popular), fried, and cooked in soup.<\/p>\n

Here, we show you how to cook both beef momos and Lobsang’s unique and wo<\/em>nderful vegetarian momos.<\/p>\n

In case you’re wondering, the word “momo” is pro<\/em>nounced with the same “o” sound as in “so-so.”<\/p>\n

The Dough<\/strong><\/p>\n

First of all, make the dough.<\/p>\n

If you want to make momo dough for four people, use a<\/em>bout 3 cups of wheat flour (we don’t use whole wheat, but rather use white, all-purpose flour) and 3\/4 cups of water. (You don’t have to be very exact a<\/em>bout these measurements — Tibetans never are!)<\/p>\n

Mix the flour and water very well by hand and keep adding water until you make a pretty smooth ball of dough.<\/p>\n

Then knead the dough very well until the dough is flexible.<\/p>\n

Now leave your dough in the pot with the lid on while you prepare the rest of the ingredients.<\/p>\n

You should not let the dough dry out, or it will be hard to work with.<\/p>\n

Shaping the Momos<\/strong><\/p>\n

When your dough and filling are both ready, it is time for the tricky part of making the dumpling shapes.<\/p>\n

For this, place the dough on a chopping board and use a rolling pin to roll it out quite thinly.<\/p>\n

It should not be so thin that you can see through it when you pick it up, nor should it be quite as thick as a floppy disk for a computer.<\/p>\n

Somewher between those two should work out.<\/p>\n

After you have rolled out the dough, you will need to cut it into little circles for each momo.<\/p>\n

The easiest way to do this is turn a small cup or glass upside down to cut out circles a<\/em>bout the size of the palm of your hand.<\/p>\n

That way, you don’t have to worry a<\/em>bout making good circles of dough because each one will be the same size and shape.<\/p>\n

Of course, you can also make the circles by the more traditional, and more difficult, way of pinching off a small ball of dough and rolling each ball in your palms until you have a smooth ball of dough.<\/p>\n

Then, you can use a rolling pin to flatten out the dough into a circle, making the edges more thin than the middle. This is much harder to do, and takes more time, though many Tibetans still use this method.<\/p>\n

Now that you have a small, flat, circular piece of dough, you are ready to add the filling and make the momo shapes.<\/p>\n

There are many, many different choices for momo shapes, and I will teach you two of the most common, the basic round momo, and the half-moon shapes.<\/p>\n<\/div>\n