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Momo
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Ancestors of Georgian Khinkali are from East - China, Tibet, Mongolia. All of them have different shapes, but Tibetian momo has almost the same shape as khinkali. They are also called tsak-sha.
ingredients
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500
500
gr. flour
120
120
gr. cortstrach
500
500
gr. beef
120
120
gr. shallot
50
50
gr. coriander
100
100
gr. garlic
100
100
gr. ginger
200
200
ml. soy sauce
step 1
Scroll meat though grinder. Finely chop 80 gr. garlic, 80 gr. ginger, and 120 gr. onion.
Mix with meat and 80 ml. of soy sauce.
step 2
Knead the dough. You will need 500 gr. of flour and 150 ml. of water. It should have a thick consistency. Then, put it aside for half hour.
step 3
Roll out the dough with a diameter of 8-9 cm and 1-2 mm thickness. Sprinkle with starch.
step 4
Put the meat in the dough and wrap like khinkali.
Making folds is not necessary, you can just stick ends of dough to each other.
step 5
Cook momos on a steam, until they become a bit transparent.
Make a sauce with remaining soy sauce, coriander, ginger, and garlic.
54 
36 
60+ Min
Average
201-500 Kcal
