Momos - Tibetian Steamed Dumplings

"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."
 
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photo by Stephanie Y. photo by Stephanie Y.
photo by Stephanie Y.
Ready In:
55mins
Ingredients:
19
Yields:
12-18 dumplings
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ingredients

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directions

  • Mix flour and the water; knead and form into a ball.
  • Set aside covered with a wet towel or plastic wrap in a warm place for 30 minute
  • Bring a large steamer of water to the boil.
  • Cut dough into 12 - 18 pieces and roll into small flat circles.
  • Mash together all filling ingredients.
  • Place a spoonful of filling in the centre of each dough circle.
  • 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.
  • Place momos in a steamer either lined with lettuce leaves or baking paper and steam on high for 30 minute
  • Make the dipping sauce by combining all ingredients. The chili oil is optional.
  • Mix the salsa together just before serving.

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making
 
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