Tibetan Momo’s

Courtesy of Flavor and Fortune Magazine, the Chinese food magazine

½ pound ground lamb, beef, or a mixture of both
1 onion, peeled and minced
2 cups fresh mustard greens, another firm green, or spinach, finely chopped
2 cloves garlic, peeled and minced
2 slices fresh ginger, peeled and minced
1 tablespoon thick soy
2 tablespoons tsampa or barley flour
24 to 26 wonton wrappers, at room temperature
6 lettuce leaves or the leaves of napa cabbage
½ teaspoon sesame oil
dipping sauces such as: black rice vinegar, thin soy sauce, hot chili oil, etc.

1. Mix ground meat, minced onion, chopped greens, minced garlic and ginger, thick soy, and the flour gently and thoroughly, preferably stirring on one direction. Then refrigerate until very cold.

2. Put two tablespoons of meat mixture in the center of a piece of wonton dough, wet the edges, then fold in half and pinch the edges to seal each of them.

3. Put the lettuce leaves on a steamer rack, and the momo’s on them, each one about an inch apart from the others.

4. Cover and steam over rapidly boiling water for eighteen minutes.

5. Prepare a bowl coated with the sesame oil, put the momo’s in it, and gently stir to coat them, then serve with the dipping sauces on the side.