Tibetan Hot Sauce Recipes

TIBETAN HOT SAUCE

Steps:

• If possible, soak chiles overnight in plenty of cold water. If time is short, cover chiles with boiling water and soak for 20 minutes. Drain and discard soaking liquid.
• If using peppercorns, coarsely grind in a mortar or spice grinder
• In a blender or mortar, combine all the ingredients with 2 tablespoons of water and grind until smooth (the seeds of the chiles will remain whole). The finished sauce should be as thick as ketchup; thin with water as needed.

TSAK SHA MOMOS

Steps:

• In a bowl, combine the beef, onion, cilantro, ginger, oil, garlic, salt and 2 tablespoons of water. Using your hands or a spoon, mix lightly but well. Set aside, from 30 minutes to 2 hours, to develop the flavors.
• Lay 6 wrappers out on a work surface. Spoon about 2 teaspoons of filling onto the upper half of each wrapper. With a damp cloth, lightly moisten the edges of each wrapper and fold up and over the filling into a half-moon, gently pressing the edges to seal. To pleat the sealed edges, start at one tip of the half-moon and make small folds in the dough, pressing them flat as you work your way along the edge. There should be space for about 7 folds. Place finished dumplings on a nonstick surface and cover lightly with damp paper towels. Refrigerate if not cooking immediately.
• When ready to cook, boil water in the bottom of a large steamer. Spray the steamer tray lightly with nonstick spray and gently add the dumplings, making sure they do not touch. Steam in batches for 10 minutes, until the wrappers are slightly translucent, and serve immediately.
• To eat, spoon a dab of sauce onto a small plate. Pick up a dumpling and bite off one end; do not let the juice spill out. Carefully suck out the juice, then eat the rest in bites, dipping it into the sauce.