📝 About This Recipe
Born in the high altitudes of the Himalayas, Momos are the ultimate Tibetan comfort food, featuring delicate dough parcels bursting with savory juices. These dumplings are traditionally packed with aromatic ginger, garlic, and scallions, then steamed to perfection to create a tender, chewy bite. Whether enjoyed as a street-side snack or a festive family meal, they offer a heartwarming taste of Tibetan heritage in every mouthful.
🥗 Ingredients
The Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 1 cup Water (room temperature, added gradually)
- 1/2 teaspoon Salt
The Savory Filling
- 1 pound Ground Beef (20% fat content is ideal for juiciness)
- 1 medium 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 Ground Sichuan Peppercorns (for a subtle numbing warmth)
- 3 tablespoons Broth or Water (to ensure a juicy interior)
Spicy Sepen Sauce
- 2 medium Roma Tomatoes (charred or boiled)
- 5-8 pieces Dried Red Chilies (soaked in hot water)
- 2 cloves Garlic (roughly chopped)
- to taste Salt
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour and salt. Slowly add water while stirring until a shaggy dough forms.
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2
Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth, elastic, and no longer sticks to your hands.
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3
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes; this relaxes the gluten for easier rolling.
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4
While the dough rests, prepare the filling. In a large bowl, combine ground beef, minced onion, scallions, ginger, garlic, cilantro, soy sauce, sesame oil, Sichuan peppercorns, and the 3 tablespoons of broth.
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5
Mix the filling vigorously in one direction with your hands or a spatula for 2-3 minutes until the mixture looks slightly tacky and well-emulsified.
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6
Divide the rested dough into two halves. Roll one half into a long rope (about 1 inch thick) and cut into equal-sized pieces, roughly the size of a walnut.
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7
Roll each piece into a ball and flatten it. Using a small rolling pin, roll from the edges toward the center to create a circle about 3 inches wide. The edges should be thinner than the center.
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8
Place a tablespoon of filling in the center of the wrapper. Hold the wrapper in your left hand and use your right thumb and index finger to pinch and pleat the edges together, rotating the dumpling until it is sealed in a circular 'money bag' shape.
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9
Repeat with the remaining dough and filling, keeping the finished momos covered with a damp cloth to prevent them from drying out.
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10
Prepare the Sepen sauce by blending the tomatoes, soaked chilies, garlic, and salt until a coarse or smooth paste forms, depending on your preference.
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11
Lightly grease a steamer basket with oil or line it with perforated parchment paper or cabbage leaves.
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12
Arrange the momos in the steamer, leaving about half an inch of space between them as they will expand slightly.
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13
Steam over boiling water for 12-15 minutes. The dough should look translucent and feel firm to the touch when finished.
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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, don't use extra-lean meat; the fat is essential for that signature 'soup' inside. If the dough is too dry, add water one teaspoon at a time; if too sticky, add a dusting of flour. When rolling wrappers, ensure the edges are thinner than the middle so the pleats don't become a thick, doughy knot at the top. To prevent momos from sticking to the steamer, you can use thin slices of carrot or radish under each dumpling as a natural 'trivet'. If you are a beginner at pleating, a simple half-moon fold (pinching the edges shut) works perfectly well and tastes just as good!
🍽️ Serving Suggestions
Serve piping hot with a side of fiery Sepen (Tibetan chili sauce) for an authentic kick. Pair with a bowl of 'Thenthuk' (hand-pulled noodle soup) for a hearty, traditional meal. Offer a cup of warm Tibetan Butter Tea or a light Jasmine tea to cleanse the palate. Serve alongside a crisp cucumber salad tossed in rice vinegar to balance the richness of the meat. For a modern twist, provide a small dish of black vinegar and ginger matchsticks for dipping.