Momos (Tibetan Steamed Dumplings)
Try this Momos (Tibetan Steamed Dumplings) recipe, or contribute your own. "Stovetop" and "Grndmeat" are two of the tags cooks chose for Momos (Tibetan Steamed Dumplings)."Discovered Momo's in Nepal and loved them ever since! Love this recipe!" - Jenniferchadwick92
Yield: 12 Ready in 1 hours
14 people trying soon
Verified by stevemur
Momos (Tibetan Steamed Dumplings) Preparation
Mix flour and the water; knead and form into a ball. Let rise covered with a wet towel or plastic wrap for 30 min. Bring a large pot 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 on each dough circle, folding over and crimping to seal. Place momos in a steamer and steam on high for 30 min. Serve with a mild tomato salsa, "Tsal", made from chopped tomatoes, cilantro, green onions and garlic, and/or Sriracha sauce and/or soy sauce. Recipe from Jigme Topgyal, a Tibetan. In his native Tibet, these would be made with a flour ground from roasted barley called "Tsampa". The [alternate] filling usually is made with ground chicken mashed with onions, daikon, fresh ginger, garlic and cilantro. [A] Vegetarian filling contains chopped cabbage, bok choy, tofu, green onion, ginger and garlic.
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Momos (Tibetan Steamed Dumplings) Reviews
Discovered Momo's in Nepal and loved them ever since! Love this recipe!
2 years, 6 days, 10 hours, 11 minutes ago