📝 About This Recipe
Transport your kitchen to the high altitudes of the Himalayas with these authentic Tibetan Momos. These hand-crafted dumplings feature a delicate, thin dough wrapper encasing a succulent, juice-filled center seasoned with ginger, garlic, and scallions. Traditionally served at gatherings and celebrations, they offer a perfect balance of comforting warmth and vibrant spice when dipped into a fiery tomato-based chutney.
🥗 Ingredients
Dough for Wrappers
- 3 cups All-purpose flour (plus extra for dusting)
- 1 cup Water (room temperature, added gradually)
- 1/2 teaspoon Salt
The Filling
- 1 pound Ground beef (20% fat content is ideal for juiciness)
- 1 cup Red onion (very finely minced)
- 1/2 cup Scallions (finely chopped)
- 2 tablespoons Fresh ginger (grated into a paste)
- 4 cloves Garlic (minced)
- 1/4 cup Fresh cilantro (finely chopped)
- 2 tablespoons Soy sauce (light or all-purpose)
- 1 tablespoon Sesame oil (toasted)
- 1/2 teaspoon Szechuan peppercorn powder (toasted and ground)
- 2-3 tablespoons Vegetable broth (optional, for extra juiciness)
Momo Chutney (Dipping Sauce)
- 3 medium Roma tomatoes (roasted or boiled)
- 4-6 pieces Dried red chilies (soaked in hot water)
- 3 cloves Garlic (peeled)
- to taste Salt
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour and salt. Slowly add water while kneading until a firm, smooth dough forms. It should be slightly firmer than bread dough.
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2
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This relaxes the gluten, making it easier to roll out thinly.
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3
While the dough rests, prepare the filling. In a large bowl, combine the ground beef, minced onions, scallions, ginger, garlic, and cilantro.
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4
Add the soy sauce, sesame oil, Szechuan peppercorn powder, and vegetable broth to the meat mixture. Mix vigorously in one direction for 2-3 minutes to develop a light, bouncy texture.
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5
To make the chutney, blend the roasted tomatoes, soaked chilies, and garlic until smooth. Season with salt and set aside.
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6
Divide the rested dough into small, equal-sized balls (about 1 inch in diameter). Keep them covered so they don't dry out.
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7
On a lightly floured surface, roll each ball into a thin circle about 3 inches in diameter. Aim for edges that are slightly thinner than the center.
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8
Place a rounded tablespoon of filling in the center of the wrapper. Do not overfill or the momo will burst.
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9
To fold, hold the wrapper in your left hand. Use your right thumb and index finger to pinch and fold the edge into small pleats, rotating the wrapper until the top is sealed in a circular 'money bag' shape.
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10
Prepare your steamer by lightly greasing the tiers with oil or lining them with parchment paper or cabbage leaves to prevent sticking.
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11
Arrange the momos in the steamer, leaving about half an inch of space between them as they will expand slightly.
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12
Bring water to a rolling boil in the steamer base. Place the tiers on top, cover tightly, and steam for 10-12 minutes.
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13
Check for doneness: the wrappers should look translucent and no longer feel sticky to the touch.
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14
Remove from heat and let them sit for 1 minute before serving to allow the juices to settle.
💡 Chef's Tips
For the juiciest momos, ensure your meat has a decent fat content; lean meat will result in a dry filling. Always roll the edges of the wrapper thinner than the center so the pleated top isn't too doughy. If you are a beginner at pleating, a simple half-moon shape (folding in half and pinching) works just as well. Keep your dough and finished momos covered with a damp cloth while working to prevent the skins from cracking. To test the seasoning of your filling, microwave a tiny teaspoon of it for 20 seconds and taste it before you start wrapping.
🍽️ Serving Suggestions
Serve piping hot with the signature spicy tomato-chili chutney provided in the recipe. Pair with a bowl of 'Thukpa' (Tibetan noodle soup) for a complete Himalayan feast. A side of pickled radish or 'Laba' garlic provides a wonderful acidic crunch. Enjoy with a cup of traditional butter tea or a light, crisp lager to cut through the richness. For an extra layer of flavor, drizzle with a little chili oil and toasted sesame seeds just before serving.