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Tibetan momos are savory steamed dumplings filled with seasoned meat or vegetables, a beloved street food in Tibet. They are often served with a spicy dipping sauce and are perfect for autumn days.
准备时间 Prep
30 分钟 min
烹饪时间 Cook
20 分钟 min
份量 Serves
4 人份 servings
总时长 Total
50 分钟 min
all-purpose flour
water
plus more as needed
salt
ground beef or lamb
or finely chopped vegetables for vegetarian
onion
finely chopped
garlic
minced
ginger
grated
soy sauce
salt
black pepper
vegetable oil
green onions
finely chopped
cilantro
chopped (optional)
In a large bowl, mix flour and salt. Gradually add water and knead until a smooth dough forms. Cover and let rest for 30 minutes.
In another bowl, combine ground meat, onion, garlic, ginger, soy sauce, salt, pepper, oil, green onions, and cilantro. Mix well.
Divide dough into small balls (about 1 inch). Roll each into a thin circle (about 3-4 inches diameter).
Place a spoonful of filling in the center of each circle. Fold and pleat edges to seal, forming a half-moon or round shape.
Arrange momos in a steamer basket lined with cabbage leaves or oiled to prevent sticking. Leave space between them.
Steam over boiling water for 15-20 minutes until cooked through.
Serve hot with spicy dipping sauce (such as sepen or soy sauce with chili).
Cooking Tips