Buff Momo (Buffalo Dumplings)

Ingredients

• 2 cups All-Purpose Flour
• 3/4 cup Water
• 1 lb Ground Buffalo (or Ground Beef)
• 1 medium Onion
• 4 cloves Garlic
• 1 inch Ginger
• 2 tbsp Soy Sauce
• 1/2 tsp Cumin Powder
• 1/2 tsp Coriander Powder
• 1/4 tsp Turmeric Powder
• 1 tsp Salt
• 1 tbsp Vegetable Oil

Instructions

1. 1In a large bowl, combine the 2 cups All-Purpose Flour and 3/4 cup Water. Knead the mixture for 5-7 minutes until a smooth, elastic dough forms. Cover the bowl with a clean cloth or plastic wrap and let the dough rest at room temperature for 30 minutes; this relaxes the gluten, making the dough easier to roll.
2. 2Finely chop the 1 medium Onion, mince the 4 cloves Garlic, and grate the 1 inch Ginger. In a separate large bowl, combine the 1 lb Ground Buffalo (or Ground Beef), the chopped 1 medium Onion, the minced 4 cloves Garlic, the grated 1 inch Ginger, 2 tbsp Soy Sauce, 1/2 tsp Cumin Powder, 1/2 tsp Coriander Powder, 1/4 tsp Turmeric Powder, and 1 tsp Salt. Mix all ingredients thoroughly with your hands until evenly combined.
3. 3Lightly oil a clean work surface with a small amount of the 1 tbsp Vegetable Oil. Divide the rested dough into two equal portions and roll out one portion very thinly, to approximately 1/16 inch (1.5 mm) thickness. Use a 3-inch (7.5 cm) round cutter or the rim of a glass to cut circles from the dough, then gather and re-roll any scraps; repeat with the second dough portion.
4. 4Place approximately 1 tablespoon of the prepared filling in the center of each 3-inch dough circle. Bring the edges of the dough circle together over the filling, pleating and pinching them firmly to create a sealed dumpling shape.
5. 5Fill the bottom pot of a steamer with water and bring it to a rolling boil over high heat (approximately 212°F / 100°C). Lightly grease the steamer basket(s) with the remaining 1 tbsp Vegetable Oil to prevent the momos from sticking.
6. 6Arrange the shaped momos in a single layer in the greased steamer basket(s), ensuring they do not touch each other. Place the steamer basket(s) over the boiling water, cover tightly, and steam for 15-20 minutes. The momos are cooked through when the dough appears translucent and firm, and the internal temperature of the meat reaches 160°F (71°C).
7. 7Carefully remove the hot momos from the steamer. Serve immediately.

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