Momos (tibetan steamed dumplings)

Momos (Tibetan steamed dumplings)

Description Edit

Tibetan steamed dumplings. In his native Tibet, these would be made with a flour ground from roasted barley called "tsampa". The (alternate) filling usually is made with ground chicken mashed with onions, daikon, fresh ginger, garlic and cilantro.

Vegetarian filling contains chopped cabbage, bok choy, tofu, green onion, ginger and garlic.

Ingredients Edit

Dough Edit

Meat filling Edit

Directions Edit

  1. Mix flour and the water; knead and form into a ball.
  2. Let rise covered with a wet towel or plastic wrap for 30 minutes.
  3. Bring a large pot of water to the boil.
  4. Cut dough into 12 - 18 pieces and roll into small flat circles.
  5. Mash together all filling ingredients.
  6. Place a spoonful of filling on each dough circle, folding over and crimping to seal.
  7. Place momos in a steamer and steam on high for 30 minutes.
  8. Serve with a mild tomato salsa, "tsal", made from chopped tomatoes, cilantro, green onions and garlic, and/or sriracha sauce and/or soy sauce.
Community content is available under CC-BY-SA unless otherwise noted.