Tibetan Momo (A Dim Sum Dumpling from Tibet)

Recipe by MarraMamba
READY IN: 35mins




  • Mix the flour with enough cold water to make a fairly stiff dough.
  • Knead it well and roll small pieces into thin rounds,about 3 1/2 inches in diameter.
  • Mix meat, onion, garlic, soy sauce, ginger and salt together.
  • 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.
  • 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.
  • Momo also can be cooked in broth and served as a soup or fried.
  • NEPALESE meat filling.
  • 1 cup buffalo meat, ground or minced.
  • l large onion, minced.
  • 2-3 cloves garlic.
  • 2.5 cm. piece ginger.
  • 1/2 teaspoon salt.
  • 1/2 teaspoon chili powder.
  • 1/2 teaspoon turmeric powder.
  • 1 tablespoon ghee or clarified butter.
  • 1/2 teaspoon cumin seed powder.
  • oil or vegetable oil spray.
  • 2 cups+ flour.
  • SHERPA Meat Filling.
  • 4 chicken breast halves,boneless, minced.
  • 2 minced onions.
  • 5 cloves garlic (or to taste), diced.
  • 3 tbs ginger, to taste, or one large piece diced.
  • 1-2 tablespoons soy sauce.
  • salt, paper and accent to taste.
  • 1 teaspoon garam masala (optional).