Momos - Tibetian Steamed Dumplings

READY IN: 55mins
Recipe by Coasty

When I was at Uni I shared with a number of other students, one of them a Tibetan guy who for the 5 years was terribly home sick. He would make all the foods he missed including homemade beer (a Tibetan tradition apparently) and then invite friends around. There is a very intricate way to seal the momos or you can go the easy path and just fold in half. The traditional way is to draw up 4 points around the circular dough and seal leaving a hole in the middle. When cooked you pour some sauce in the hole.

Top Review by cookiedog

I can see why he would get homesick and make these. They truly taste like something someone's grandmother would make- I just can't believe that now I can make them too! I had left over filling so I used it to fill some left-over wraps I had from a different recipe and steamed them as well as made some fried wontons. We loved all the ways! I'm not sure what the finished product was supposed to look like but I sure can say that they tasted wonderful. Thanks Coasty. Made for ZWT 6 by an Unruly.

Ingredients Nutrition


  1. Mix flour and the water; knead and form into a ball.
  2. Set aside covered with a wet towel or plastic wrap in a warm place for 30 minute
  3. Bring a large steamer 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 in the centre of each dough circle.
  7. You can then easily fold in halft and crimp the edges to seal - you end up with a semi circle package. Alternatively you can follow the instructions above.
  8. Place momos in a steamer either lined with lettuce leaves or baking paper and steam on high for 30 minute
  9. Make the dipping sauce by combining all ingredients. The chili oil is optional.
  10. Mix the salsa together just before serving.

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