HOW TO MAKE DUMPLINGS

No, this is not "Modakan".  Looks like that, right?  But this is different.  Momo or Mama is a term used in Tibet.  The Chinese way is called dumplings.  In Japan, it is said to be Nukuman and Butman.  It's a popular Japanese dish for the winter.  HAPPY TASTE !!  Okay let's see how to make it.

 Requirements:

•  Bread flour
•  Salt
•  Milk / water
•  Things to Fill (For Anyone Eating):
•  Minced Beef (when made in Tibetan style)
•  Finely chopped onions
•  Chop garlic
•  Onion leaves
•  Salt
•  Pepper

 Ingredients for the filling (for vegetarians):

•  Potatoes cut into small strips
•  Spinach, sprinkled with boiling hot water and sprinkled
•  Onions
•  Garlic
•  Pepper
•  Salt

 How to make:

•  Add bread flour, salt and milk / water to the loaf and add to the loaf for about an hour.  This is the "do".
•  In the meantime, make the filling.  In the traditional Tibetan method, minced beef, chopped onion, chopped garlic, onion, salt, pepper and stir well.

•  Add the spinach, onion, garlic, pepper and salt to the boiled potatoes, then boil it in boiling hot water.
•  It's like twisting a piece of fabricated doe and twisting it between the palms.  (This means that you have to roll like a roll.
•  Now break the balls into two lengths of the finger tips (see pictures).  They do so in equal measure.
•  Now thin each bottle of jam into a bottle.  You have to thin the middle count here.
•  Now place the filling in the middle of a pile and wrap one end over the edge.  Make your bags and steam like this.
•  extra:
•  Make a paste of coriander leaves, dried chillies, salt and mix it with some of the heated oil.
•  When eating, put some of this on the saucer, put some soy sauce over it and eat the dumplings.  HAPPY TASTE !!

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