RCI-SN.005.0045.001
Modified Tibetan Momo
Momo can also be cooked in broth and served as a soup. They usually are eaten with a tomato or soy based dipping sauce. Beef is an acceptable substitute for buffalo in this recipe, as is chicken.
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- ground or minced buffalo meat1 cup
- large onion1 lminced
- 2-3 cloves
- 2½ unit
- ½ teaspoon
- ½ teaspoon
- ½ teaspoon
- ghee or clarified butter1 tablespoon
- cumin seed powder½ teaspoon
- oil or vegetable oil spray1 unit
- cups+ flour2 unit
Method
1
Peel and finely mince the garlic and ginger, then combine them in a mixing bowl with the chilli powder, turmeric powder, and salt to create the spice base for the filling.
5 minutes
2
Add the ground meat to the spice mixture and mix thoroughly by hand until all the seasonings are evenly distributed throughout the filling. Allow the seasoned meat to rest and marinate so the flavors develop.
20 minutes
3
Prepare the dumpling dough by combining flour and water, kneading until smooth and elastic, then cover and allow it to rest.
15 minutes
4
Divide the dough into small equal portions and roll each piece into thin, round wrappers approximately 8–10 cm in diameter on a lightly floured surface.
10 minutes
5
Place a spoonful of the spiced meat filling in the center of each wrapper, then fold and pleat the edges tightly to seal, forming the characteristic momo shape.
15 minutes
6
Lightly oil the steamer basket to prevent sticking, then arrange the momos in a single layer with space between each one to allow even cooking.
2 minutes
7
Steam the momos over vigorously boiling water until the wrappers turn translucent and the meat filling is fully cooked through.
15 minutes
8
Remove the momos from the steamer and serve immediately with a dipping sauce of your choice, such as a chilli-tomato chutney to complement the spiced filling.