My stepdaughter and boyfriend came back from Nepal raving about momo, so I had to give it a try and we had these as part of our family Friday night supper last week. Not having access to kosher yak meat ;-) I used ground beef. I minced up the onions, 5 cloves of garlic (not 3) and a healthy dose of Microplaned ginger and added it to the beef. I tried another recipe for momo earlier with a much more complicated spice list and that was not too well received. However, this recipe got raves. I had a bit of filling left over and just fried that up in some olive oil and added some crushed tomatoes and served that as a sauce over the momo. I got 28 dumplings out of this batch and not a single one was left to nosh on the next day. I will most certainly make these again, they were a hit!
This was so great. I couldn't believe how easy this was. After reading chillicat's review. I rolled my dough to about 1/4 in thickness then cut with a standard 2" biscuit cutter. Then I rolled each biscuit to 1/8" thickness. I steamed in an electric steamer and served with "Asian Salad Dressing Via Susiequsie". Outstanding. I used ground chicken and powdered ginger.
Extremely easy. I was also surprised. I made the tibetan filling and the napalese filling. My boys ate every one. Thanks for a great recipe. Made for 1-2-3 Tag.
I can't believe how easy it is to make these dumplings. I used ground chicken and followed the top recipe. I served this with a Thai dipping sauce and the results were so good! I'm looking forward to making more of these!
This takes a certain amount of finesse to shape nicely (which I didn't have!) but they tasted great. I used ground beef (yak is a little hard to come by in Arizona) and made both the Tibetan and Nepalese fillings. I served them with a hot mustard (Colman's) and soy dipping sauce and they were delicious! Thanks for an easy and tasty dim sum recipe!