Tibetan Momo (A Dim Sum Dumpling from Tibet)


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30 dumplings

Ingredients Nutrition


  1. Mix the flour with enough cold water to make a fairly stiff dough.
  2. Knead it well and roll small pieces into thin rounds,about 3 1/2 inches in diameter.
  3. Mix meat, onion, garlic, soy sauce, ginger and salt together.
  4. 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.
  5. 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.
  6. Momo also can be cooked in broth and served as a soup or fried.
  7. NEPALESE meat filling.
  8. 1 cup buffalo meat, ground or minced.
  9. l large onion, minced.
  10. 2-3 cloves garlic.
  11. 2.5 cm. piece ginger.
  12. 1/2 teaspoon salt.
  13. 1/2 teaspoon chili powder.
  14. 1/2 teaspoon turmeric powder.
  15. 1 tablespoon ghee or clarified butter.
  16. 1/2 teaspoon cumin seed powder.
  17. oil or vegetable oil spray.
  18. 2 cups+ flour.
  19. SHERPA Meat Filling.
  20. 4 chicken breast halves,boneless, minced.
  21. 2 minced onions.
  22. 5 cloves garlic (or to taste), diced.
  23. 3 tbs ginger, to taste, or one large piece diced.
  24. 1-2 tablespoons soy sauce.
  25. salt, paper and accent to taste.
  26. 1 teaspoon garam masala (optional).

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