Tibetan Momo Image Used Under Creative Commons License From bekransarsilmaz.com
Citizens, momo are a type of dumpling native to Tibet. They are similar to Chinese baozi and jiaozi, Mongolian buuz, Japanese gyoza, Turkic mantu and Korean mandu.
While specific to the Tibet region, the dish was initially popular among the Newar community of the Kathmandu valley and has become a traditional delicacy in Tibet as well as Nepal and India.
It is one of the most popular fast foods in many regions of Nepal populated with people of Tibetan or Himalayan origin. Momos have spread to India in places with a significant Tibetan diaspora, and has become a popular street food.
Traditionally, momo are prepared with ground/minced meat filling, but over the past several years, this has changed and the fillings have become more elaborate. These days, momo are made with virtually any combination of ground meat, vegetables, tofu, paneer cheese, soft chhurpi (local cheese) and vegetable and meat combinations.
Different types of meat fillings are popular in different regions. In Nepal, Tibet, Darjeeling district, Assam, Sikkim and Bhutan, pork, chicken, goat meat and buffalo meat are commonly used. In the Himalayan region of Nepal and India, lamb and yak meat are more common. I have suggested beef, but feel free to be creative here! For example, a vegetarian momo is said to be the favorite meal of His Holiness, The Dalai Lama!
The dough is rolled into small circular flat pieces as a wrapper. The filling is then enclosed in the circular dough cover either in a round pocket or in a half-moon or crescent shape. People prefer meat that has a lot of fat because it produces an intensively-flavored juicy momo. A little oil is sometimes added to the lean ground/minced meat to keep the filling moist and juicy.
My recipe for momo is both delicious and authentic, Citizens – I hope you will give these a try! I’ve also included my version of Sepen, the classic Tibetan chili dipping sauce – if you prefer, try your favorite hot sauce or soy sauce instead. 😀
2 teaspoons vegetable oil + additional for the steamer
1/3cup onion, cut into 1/8-inch dice
1/2 tablespoon ginger, grated on a microplane
2 scallions, trimmed and sliced paper thin
1/8cup finely minced de-stringed celery
2 teaspoons minced garlic
2 tablespoons chopped cilantro
5 teaspoons soy sauce
1/4 teaspoon garam masala
1/8 teaspoon ground cumin
Kosher salt and freshly ground black pepper to taste
Instructions
The dough:
Mash the garlic in a mortar and pestle with a few tablespoons stock. Add the remaining stock and allow to steep 30 minutes.
Put the flour in a bowl and make a well in the center. Strain the stock through a sieve into well in the flour. Use a circular motion with your fingers to incorporate the stock into the flour and then knead in the bowl or on the counter for 3 minutes or so to make a stiff smooth dough. Cover and let rest 30 minutes.
Separate the dough into 4 pieces. Roll the pieces into 1 inch ropes. Cut or break the ropes into ½ ounce pieces and then roll into balls. Dust with flour and flatten slightly.
Using a small rolling pin, roll the balls into 2 inch rounds, putting pressure on the edges. You want the edges to be thinner than the center. Dust with flour and stack.
The filling:
Put all of the ingredients into a bowl and mix until blended. Cook a small piece of the mixture and taste. Adjust seasonings if necessary.
Put a tablespoon of filling in the center of each round. Pleat the edges to form the momo, then gently tug the ends and use your thumbs to massage the momo into a crescent.
Brush an aluminum or bamboo steamer with oil to keep the momos from sticking.
Set the momos in the steamer, so they aren’t touching.
Set the steamer on top of a pot of boiling water and steam 15-20 minutes.
The momo are ready when your fingers don’t stick to them.
Serve immediately with Sepen dipping sauce.
—
SEPEN – CHILI DIPPING SAUCE
Combine the onion, 4 tablespoons scallions, garlic and chilies in a mortar and pestle.
Add 2 tablespoons of oil and mash everything to a paste. Add the soy sauce and mash again.
Heat the remaining 2 tablespoons of oil in small pan. Add the scallions and cook 1 minute. Add the paste and cook, stirring constantly, until aromatic. Add 4 tablespoons water and cook 30 seconds.
Remove from the heat and stir in the cilantro, emma and cumin. Taste, then season with salt. Mix everything together and allow to macerate. Serve with momos.
Prep Time:0 hours
Cook Time:0 hours
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