Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Nepalese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For dough: mix water and flour with a wooden spoon. when well mixed, knead until it becomes a firm, elastic dough, quite flexible. VERY IMPORTANT: keep dough in airtight container until ready to use, so it DOES NOT DRY OUT. | 2. For filling: mix beef, bouillon, and soy sauce with hands until well combined. set aside. | 3. Turn out dough onto floured surface and roll out slightly thinner than a floppy disk. | 4. Personally, I use a coffee mug to cut out circles of dough, but you can use a 3-4" cookie cutter if you like. Cut out a circle of dough, and place 1Tblsp. of meat filling into circle. Fold in half lengthwise, and seal. (You may do different pinches and folds to make it look prettier if you like). | 5. Repeat with rest of momo's. (cover with a damp cloth so they dont dry out before steaming.) | 6. To steam, you can use either a steamer or a skillet . If using skillet, Line the bottom of the pan with cabbage leaves to prevent dough sticking on metal. | 7. fill with enough water to steam dumplings. If using steamer, lightly oil before steaming. Steam for 10 minutes. | 8. ENJOY! ^_^. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white flour	3	cups		1734.84	379.8162	28.203000000000003	6.7308
water	3/4	cup		0.0	0.0	0.0	0.0
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
bouillon cube	1	teaspoon		11.388	1.6869	0.4342	0.3611
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.