Friday, October 18, 2013

Tibetan Momos or Dumplings

Tibetan Momos are a style of dumpling.  Usually vegetarian I have added a meaty twist to this recipe!  Although it takes a little effort - it is very well worth it!

Tibetan Momos



  • 1kg plain white flour
  • 625ml water

Put the flour into a bowl and mix with hands to form a pliable dough.  Turn on to a floured bench and knead until smooth (about 10 minutes).

Break off bits of dough and roll each piece to about 10cm wide and 3mm thick.  Keep centre thicker than edges to prevent the filling from leaking.


  • 1 kg topside steak with some fat
  • 2 medium onions, finely chopped
  • 1 bunch mint, leaves chopped
  • 1 bunch chives, snipped
  • 20ml oil
  • salt to taste

Chop meat with fat very finely with cleaver, or ask the butcher to mince it for you.  With hands, mix in the remaining ingredients.

Put 1tsp the meat mixture in centre of momo wrapper, pulling  the sides up around the filling and pinching closed.  Repeat with remaining filling.

Put the moms in lightly oiled steamer 2.5cm apart and steam for 20 minutes.  Serve with chilli sauce.

Cocinar, comer y ser feliz!

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