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    You are in: Home / Recipes / Tibetan Momo (A Dim Sum Dumpling from Tibet) Recipe
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    Tibetan Momo (A Dim Sum Dumpling from Tibet)

    Tibetan Momo (A Dim Sum Dumpling from Tibet). Photo by MsSally

    1/3 Photos of Tibetan Momo (A Dim Sum Dumpling from Tibet)

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    MarraMamba's Note:

    Love dim sum, dumplings of all types and momo is excellent. Found the recipes at recipecottage after watching restaurant makeover and Chef Lynn's reaction to it. I actually use bison because of its leanness since i cannot find yak. Simple flavors but that is why it is important to use enough ginger and garlic. Test the momo by dropping a mini pea size ball into the oil and correct seasonings if needed. I like a strong ginger flavor. Will post ingredients for Sherpa Momo and Nepalese under directions as well, same dough and methods as the Tibetan. Go crazy and use vegetarian or whatever you like, but I think the first one is the best to try and get the authentic Tibetan taste to build on. If you want a dipping sauce with them, this seems like a good one: Simple Soy Dipping Sauce final serving amounts are guesstimates, depends on the size you make them.

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    Ingredients:

    Serves: 4-8

    Yield:

    dumplings

    Units: US | Metric

    Directions:

    1. 1
      Mix the flour with enough cold water to make a fairly stiff dough.
    2. 2
      Knead it well and roll small pieces into thin rounds,about 3 1/2 inches in diameter.
    3. 3
      Mix meat, onion, garlic, soy sauce, ginger and salt together.
    4. 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 like a half-moon or is round shaped.
    5. 5
      Lightly coat a bamboo or metal steamer with vegetable spray and arrange momo so they do not touch. Cover and steam over boiling water for l0-15 minutes.
    6. 6
      Momo also can be cooked in broth and served as a soup or fried.
    7. 7
      NEPALESE meat filling.
    8. 8
      1 cup buffalo meat, ground or minced.
    9. 9
      l large onion, minced.
    10. 10
      2-3 cloves garlic.
    11. 11
      2.5 cm. piece ginger.
    12. 12
      1/2 teaspoon salt.
    13. 13
      1/2 teaspoon chili powder.
    14. 14
      1/2 teaspoon turmeric powder.
    15. 15
      1 tablespoon ghee or clarified butter.
    16. 16
      1/2 teaspoon cumin seed powder.
    17. 17
      oil or vegetable oil spray.
    18. 18
      2 cups+ flour.
    19. 19
      SHERPA Meat Filling.
    20. 20
      4 chicken breast halves,boneless, minced.
    21. 21
      2 minced onions.
    22. 22
      5 cloves garlic (or to taste), diced.
    23. 23
      3 tbs ginger, to taste, or one large piece diced.
    24. 24
      1-2 tablespoons soy sauce.
    25. 25
      salt, paper and accent to taste.
    26. 26
      1 teaspoon garam masala (optional).

    Ratings & Reviews:

    • on July 06, 2008

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 29, 2007

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 02, 2008

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Tibetan Momo (A Dim Sum Dumpling from Tibet)

    Serving Size: 1 (95 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 485.7
     
    Calories from Fat 11
    40%
    Total Fat 1.3 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 507.8 mg
    21%
    Total Carbohydrate 101.7 g
    33%
    Dietary Fiber 4.4 g
    17%
    Sugars 2.8 g
    11%
    Protein 14.6 g
    29%

    The following items or measurements are not included:

    yak meat

    minced ginger

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