Mad About Meat - Beef

Beef Momos

I’ve always wondered about foodies who love to eat but can’t cook. How much they must suffer. Especially when restaurants do not serve the kind of food that you crave. That dreadful allegory of Hell being a place where people cook delicious food using spoons with such long handles that they can’t bring the food to their lips comes to mind (Shudder!!!) Such was my predicament when I landed in Mumbai and discovered that there were no Momos to be found. The obvious solution was to simply learn to make them (Rushina suggested when she saw my suffering).
So imagine my delight when my sister-in-law Azung invited me and my sisters over to her place for a Momo-making party! Ani Azung had invited her Tibetan tenant to come teach us how to make momos. Here’s what I learnt.

Momo Dough
500 g of Maida flour
100 ml of Water
1 egg (Optional)

Mix ingredients, knead until dough is smooth and consistent. The egg apparently makes the dough less likely to tear when you’re wrapping the meat in it.



Stuffing
1kg of Beef, Choose a portion with meat and bones so that the bones can be boiled for the soup
4 large onions, finely chopped
6 large cloves of garlic, finely chopped
2 tbsp Salt

Mince the beef and mix with the other ingredients.



To make the Wrapper
Roll the dough into a sausage about 2 inches in diameter. Cut into cross sections about an inch wide. Use a rolling pin to flatten and roll the dough until it is about 4 inches in diameter.

Wrapping Momos
Place a tablespoon of the mince meat in the middle of the wrapper


Gently pinch together one edge of the wrapper and fold the edges of the wrapper toward you until the stuffing is completely enclosed.






Thanks to the expert guidance we had, we learnt some different wrapping styles.







Steaming
Place Momos in the steamer and cook for forty minutes.




Momo Soup
Take bones of the beef, add 3ltrs of water, place lid and cook for 30-40mins.


Add coriander, onion grass or spring onion leaves as garnish and serve hot with the Momos.