Buff Momo (Buffalo Dumplings)

Ingredients

• 2 cups All-Purpose Flour
• 3/4 cup Water
• about 450 g Ground Buffalo (or Ground Beef)
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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 2.54 cm Ginger. In a separate large bowl, combine the about 450 g Ground Buffalo (or Ground Beef), the chopped 1 medium Onion, the minced 4 cloves Garlic, the grated 2.54 cm 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 0.1588 cm (0.15 cm) thickness. Use a 7.62 cm (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 7.62 cm 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 100°C / 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 71°C.
7. 7Carefully remove the hot momos from the steamer. Serve immediately.

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