Recipes

How to cook yak meat:

• Never microwave yak meat 
•  Thaw before cooking 
•  Do not overcook, cook medium to rare to retain the best flavor 
•  Remove from heat at rare and it will finish to medium rare on the plate 
• Ground yak meat can be used in any recipe in place of ground beef.

MOMO (YAK MEAT DUMPLINGS)

 Recipe:

Serving Size: 2-3 people

Preparation Time: 1 hr preparation and 15 minutes for steaming

Ingredients:

Dough for wrappers:

·  3 cups All-purpose flour

·  1 tablespoon oil

·  1 cup water

·  Pinch of salt

Or use won ton wraps (saves a lot of time).

Filling:

·  1 lb.  ground  yak

·  1 cup onion, finely chopped

·  1/2 cup green scallions, finely chopped

·  1/2 cup cilantro, chopped

·  1 teaspoon garlic, minced

·  1 teaspoon fresh ginger, minced

·  1/2 teaspoon turmeric

·  1 teaspoon cumin powder

·  1 teaspoon coriander powder

·  2 tablespoon vegetable oil or butter

·  Salt to taste

Preparation:

Dough:
In a large bowl combine flour, oil, salt and water. Mix well; knead until the dough becomes homogeneous in texture for about 5-8 min. Cover and let stand for at least 30 min. Knead well again before making wrappers.

Filling:
In a large bowl combine all filling ingredients. Mix well; adjust for seasoning with salt and pepper. Cover and refrigerate for at least half an hour to allow all ingredients to impart their unique flavors and improve the consistency of the filling.

Assembly:

1) Prepare 4 to 5 inches dough balls and roll between your palms to spherical shape.

2) Dust working board with dry flour and use a rolling pin to roll out and create circle wrapper.

3) Use a Stainless steel glass or bowl with slight sharp edges to cut the rolled dough into small spherical wrappers. It is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming.

4) Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time. Continue until the wrapper attains a diameter circular shape.

5) For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling. This holds the key to good tasting, juicy dumplings.

6) Heat up a steamer, oil the steamer rack well. This is critical because it will prevent dumplings from sticking. Close the lid, and allow steaming until the dumplings are cooked through, about 10-15 min.

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