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|Lee's Incredible Momos|
"Momos are conventional Tibetan steamed dumplings. Very clean to make and disappear fast!"
- 1 pound more-lean ground red meat
- 1 small onion, chopped
- eight oz spinach, rinsed and chopped
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger root
- 2 green onions, chopped
- 2 tablespoons chopped clean cilantro
- salt to taste
- 12 wonton wrappers
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili oil
- 1 (1/2 inch) piece sparkling ginger root, grated
|Prep : 30M||Cook : 4M||Ready in : 1H|
- Bring 3 inches of water in a huge pot of water to a boil. You may additionally do this with a wok and steamer baskets.
- In a large bowl, mix together the floor pork, onion, spinach, garlic, 1 teaspoon ginger, green onion, cilantro and salt. Place a spoonful of the filling onto a wonton wrapper; fold and crimp to seal. If necessary, wet the rims with water. Repeat with closing filling and wrappers.
- Set a steamer tray within the pot, and vicinity the momos on the steamer. Steam over rapidly boiling water for 30 minutes. Serve with the dipping sauce.
- To make the dipping sauce, blend collectively the soy sauce, rice vinegar, chili oil and grated ginger in a small bowl.
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