Momo Wrappers
Tibetan dumpling wrappers.
Yield
18 servingsPrep
20 minCook
20 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| ¾ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 1.3 | ml |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| 177 | ml |
water
|
|
Directions
Pour flour in a mound on the counter.
Make a whole in the centre.
Sprinkle in salt and baking powder.
Add ½ the water and with your hand, mix the water and the flour.
Add the rest of the water and continue to work until the dough is smooth.
Knead well for 5 minutes.
Cover and set aside for 30 minutes.
Knead dough on well floured surface.
Roll into a long sausage shape about 1inch in diameter.
Cut into pieces 1 inch wide.
Dust with flour and flatten each piece into a round.
Roll each round with your hands until you have a perfect circle of 3 to 3½ inches and the thickness of a coin.
Fill with the filling of your choice.
