Tibetan Vegetable Momos




Momos! Who doesn’t like these pretty little steamed snacks? Stuffed with greens, veggies or meat, dipped in some sweet or spicy sauce, it is a perfect accompaniment with a bottle of beer 🙂

I know what you are thinking. I know that just the thought of making momos itself is tiring. All the steps sound complicated. But trust me; it’s far simpler than you think it is. Sure it takes more than 10 minutes to make but it’s totally worth the effort. Homemade steamed momos are light, delicate and taste delicious right out of the steamer.

I have used a cabbage, carrot and radish stuffing in my version but feel free to try different stuffings. Chicken, beef, pork, tofu or egg are all very tasty. Momos are healthy as it has lots of vegetables and is steamed, requires very little or no oil.

A friend asked me if I have a good momo recipe so here it goes… Try this recipe and be amazed that you were actually intimidated by something so simple!

Enjoy this documentary about two Tibetan refugees living in North India and their daily routine.



Vegetables for the stuffing



Finely choped vegetables



Flour, salt and baking powder



Knead well



Knead well



Sauté vegetables



wrappers for the momos



wrappers for the momos



Stuffing the momos















Hot Momos!


[typography font=”Cantarell” size=”24″ size_format=”px” color=”#b36f98″]Ingredients:[/typography]

For Dough

  • 1 ½ cups all-purpose flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking powder

For the filling

  • ½ head of medium sized Cabbage
  • 3-4 medium Carrots
  • 1 Radish
  • Ginger garlic paste
  • Soy sauce
  • Vinegar

First mix all the dry ingredients and kneed well with enough water. Make a soft (not sticky) dough. Keep it covered with a wet cloth and let it rest for an hour.

For the filling: Finely chop the vegetables. I use my ‘Morphy Richard’ hand blender/chopper which only takes a second to chop a big pile of vegetables. I don’t know how I ever cooked without one of these! Seriously!

Heat oil in a pan; add some ginger garlic paste and the vegetables. Sauté for 2 minutes till it loses its rawness. Don’t cook it for too long. A little bit of ‘bite’ left is good. Season with soy sauce and vinegar and it’s ready.

Now make the wrappers for the momos. Roll out the dough into a very thin, transparent sheet. Take a cookie cutter or a simple tumbler and cut out circular 3-inch diameter wrappers. Ideally you should be dividing them into small balls and rolling them out individually into wrappers which are thick in the center and thinner around the edges. But we don’t live in an ideal world! And my (easy) way of making wrappers resulted in good momos so go ahead and do it the wrong way!

Once you have the wrappers ready, fill them with your vegetable mixture and seal the edges. Make sure you press the edges well and completely seal the stuffed dumpling. You don’t want any of the liquid to ooze out while steaming.

Arrange the dumplings in the greased steamer with space between the dumplings. Close the lid, and allow steaming until the dumplings are cooked through, about 10-15 min.
Be careful when you take the first bite of the hot momos since the juice is very, very hot, and can burn you easily.
Serve hot with some sweet chili sauce.

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