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Plate of Tibetan Momo
Home Recipes Tibetan Momos

China

Tibetan Momos

Momo is a traditional delicacy from Tibet and Nepal and is a type of steamed dumpling, usually filled with beef, onion, garlic and ginger. 

  • Poultry
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Early memories of a childhood growing up in Nepal were of wobbly ceiling fans whizzing overhead at night, swimming in the road during Monsoon, hailstones the size of cricket balls and, of course, Kancha, our no-nonsense cook who always seemed to be wielding a rather large machete! In fact, it was probably just a simple chopping knife. He used to cook the most mouth-wateringly delicious Tibetan dumplings or momos. Every time I make them for my kids, we talk of Nepal and I am transported back to very happy times.

Although this recipe uses minced beef/chicken, you can quite easily replace with a meat-free alternative.

Method

Makes 30 momos

  1. Mix the flour with enough cold water to make a fairly stiff dough.
  2. Knead it well and roll small pieces into thin rounds about 3.5 inches in diameter.
  3. Mix meat, onion, garlic, ginger, soy sauce together.
  4. Put a teaspoon of meat mixture in each little pancake and fold over. Pinch, flute or pleat the edges together so the momo looks likes a half-moon.
  5. Lightly coat bamboo or metal steamer with veg oil and arrange momos so they do not touch.
  6. Cover and steam over boiling water for 10-15 minutes.

Recipe Ingredients

Onions, finely chopped : 2
Minced beef or chicken or meat-free alternative: 500g
Minced ginger: 2-5 cm
Soy sauce: 2 tablespoons
Flour: 4 cups
Minced garlic: 3 cloves

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