Tibetan Momo (A Dim Sum Dumpling from Tibet)
"Love dim sum, dumplings of all types and momo is excellent. Found the recipes at recipecottage after watching restaurant makeover and Chef Lynn's reaction to it. I actually use bison because of its leanness since i cannot find yak. Simple flavors but that is why it is important to use enough ginger and garlic. Test the momo by dropping a mini pea size ball into the oil and correct seasonings if needed. I like a strong ginger flavor. Will post ingredients for Sherpa Momo and Nepalese under directions as well, same dough and methods as the Tibetan. Go crazy and use vegetarian or whatever you like, but I think the first one is the best to try and get the authentic Tibetan taste to build on.
If you want a dipping sauce with them, this seems like a good one: Recipe #245575
final serving amounts are guesstimates, depends on the size you make them."
photo by MsSally
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
30 dumplings
- Serves:
- 4-8
ingredients
directions
- Mix the flour with enough cold water to make a fairly stiff dough.
- Knead it well and roll small pieces into thin rounds,about 3 1/2 inches in diameter.
- Mix meat, onion, garlic, soy sauce, ginger and salt together.
- Put a teaspoon of meat mixture in each little pancake and fold over. Pinch, flute or pleat the edges together so the momo looks like a half-moon or is round shaped.
- Lightly coat a bamboo or metal steamer with vegetable spray and arrange momo so they do not touch. Cover and steam over boiling water for l0-15 minutes.
- Momo also can be cooked in broth and served as a soup or fried.
- NEPALESE meat filling.
- 1 cup buffalo meat, ground or minced.
- l large onion, minced.
- 2-3 cloves garlic.
- 2.5 cm. piece ginger.
- 1/2 teaspoon salt.
- 1/2 teaspoon chili powder.
- 1/2 teaspoon turmeric powder.
- 1 tablespoon ghee or clarified butter.
- 1/2 teaspoon cumin seed powder.
- oil or vegetable oil spray.
- 2 cups+ flour.
- SHERPA Meat Filling.
- 4 chicken breast halves,boneless, minced.
- 2 minced onions.
- 5 cloves garlic (or to taste), diced.
- 3 tbs ginger, to taste, or one large piece diced.
- 1-2 tablespoons soy sauce.
- salt, paper and accent to taste.
- 1 teaspoon garam masala (optional).
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Reviews
-
My stepdaughter and boyfriend came back from Nepal raving about momo, so I had to give it a try and we had these as part of our family Friday night supper last week. Not having access to kosher yak meat ;-) I used ground beef. I minced up the onions, 5 cloves of garlic (not 3) and a healthy dose of Microplaned ginger and added it to the beef. I tried another recipe for momo earlier with a much more complicated spice list and that was not too well received. However, this recipe got raves. I had a bit of filling left over and just fried that up in some olive oil and added some crushed tomatoes and served that as a sauce over the momo. I got 28 dumplings out of this batch and not a single one was left to nosh on the next day. I will most certainly make these again, they were a hit! -
This was so great. I couldn't believe how easy this was. After reading chillicat's review. I rolled my dough to about 1/4 in thickness then cut with a standard 2" biscuit cutter. Then I rolled each biscuit to 1/8" thickness. I steamed in an electric steamer and served with "recipe #204974". Outstanding. I used ground chicken and powdered ginger. -
Extremely easy. I was also surprised. I made the tibetan filling and the napalese filling. My boys ate every one. Thanks for a great recipe. Made for 1-2-3 Tag. -
I can't believe how easy it is to make these dumplings. I used ground chicken and followed the top recipe. I served this with a Thai dipping sauce and the results were so good! I'm looking forward to making more of these! -
This takes a certain amount of finesse to shape nicely (which I didn't have!) but they tasted great. I used ground beef (yak is a little hard to come by in Arizona) and made both the Tibetan and Nepalese fillings. I served them with a hot mustard (Colman's) and soy dipping sauce and they were delicious! Thanks for an easy and tasty dim sum recipe!
RECIPE SUBMITTED BY
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I am a middle aged foodie who has had the luxury of living all over the world except asia. Lived in or grew up in Nigeria, Kenya, Chicago, Russia,and haiti. born in New Zealand, brother born in Austria and many more.
I have chronic medication resistant depression after 10 years on anti depressants that worked well but would stop working after a year or two, so now do my best at home living on disabilty. Not a bad thing, many have far worse health issues but i have been able to concentrate on food/cooking.
My main passions are my cats. I live in the woods and somehow many starving strays or "dumps" have found the message babies who passed on left in the woods saying "suck lives at xxxx road. Most arrive sick and/or starving. Right now i have 2 that arrived with feline herpes and their attendant 2ndry bacterial infections but are doing beautifully. One old man who was going to be euthanized bc a lady who found him as a stray was moving and didnt want him...well he was a biter and rather grumpy who was in ICU for 3 days with a deadly gut infection which was fixed but he left with a diagnosis of diabetes. 3 months on insulin and finally diet controlled and he caught the herpes virus, respiratory symptom version and turned into a cuddler. Butterscotch must think "why didnt i figure out this cuddle stuff was great before i got sick!" Doing wonderfully even though he has bouts. he and the other kids are my babies. Sadly Butterscotch died of Lymphatic cancer in winter of 2008. A year before Big Boy arrived in my life, starving and weak. Full of affection he jumped into my arms and stayed, turns out he has FIV (cat hiv) so he needs to be watched closely. I love him dearly
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