Momos Chinese Beef Buns
|Yeast||1⁄4 Ounce (1 Envelope)|
|Sesame oil||2 Tablespoon|
|All purpose flour||3 Cup (48 tbs)|
|Ground beef||1 Pound|
|Soy sauce||1 Tablespoon|
|Beef bouillon cube||1 (In A Little Water)|
|Black pepper||To Taste|
|Green onions||4 , finely chopped|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
1. Dissolve the yeast in 1/4 cup very warm water. Separately, mix the sesame oil, sugar, and 1 teaspoon salt with 3/4 cup very warm water. Combine yeast, water mixture, and flour to make a stiff dough. Turn out onto floured board and knead until smooth, elastic, and very stiff (10 to 15 minutes). Cover loosely, put in a warm place, and let the dough rise to double (about 1 hour).
2. Mix meat together with soy sauce, bouillon, 1/2 teaspoon salt, pepper, and chopped green onions.
Note: The bouillon in the meat is to simulate the richer taste of yak meat. Consider substituting buffalo meat without the bouillon.
3. Divide risen dough into quarters. Roll each quarter into a long, thin log. Cut or pinch off about 1 to 1 1/2 inch of each log. Roll out into a rectangle. Place approximately 1 tablespoon of meat filling onto each rectangle. Fold corners inward (like the back of an envelope) and roll flat so there is no open seam. (Don't worry if a little meat is exposed.)
4. Heat thin coat of cooking oil in a frying pan. (Add a dash of sesame oil for flavor, if you wish.) Fry each momo until golden brown. Turn oven to "warm." Stack cooked momos in layers on a baking sheet with paper towels under each layer to keep warm until serving. Do this even with the last batch—it helps drain the oil.
5. Serve hot with a dipping sauce of equal parts soy sauce and vinegar. May be frozen and reheated later, if you have leftovers, for approximately 60 seconds on medium power in the microwave.