Momos - Tibetian Steamed Dumplings

Momos - Tibetian Steamed Dumplings created by cookiedog

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.

Ready In:
55mins
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Coasty
Contributor
@Coasty
Contributor
"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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  1. cookiedog
    Momos - Tibetian Steamed Dumplings Created by cookiedog
  2. 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.
  3. 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.
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