Momos are the culinary pride of Tibet. Tibetan cuisine tends to be rather bland, so momos are a break from the norm and a popular treat for special occasions. Almost all Tibetans know how to make momos and have helped to make them in one form or another for family occasions.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One bamboo steamer basket, lined with baking paper
How it's done
Mix the flour and water, knead into a smooth dough. Wrap the dough in cling film, leave to rest at room temperature for approx. 30 mins.
Mix the mince with all the other ingredients up to and including the soy sauce, season.
Shape the dough into 4 rolls (each approx. 2 cm in diameter), then cut each roll into 9 equal pieces. On a lightly floured surface, roll out the pieces of dough into circles (each approx. 8 cm in diameter). Place approx. 1 tbsp of filling in the centre of each piece of dough, press the edges together over the filling using your thumb and forefinger, place on a floured tea towel.
Sit a steaming basket on a wide-bottomed pan. Fill with water until it is just below the bottom of the basket, arrange the momos in the steaming basket in portions. Cover the momos and cook over a medium heat for approx. 15 mins.
|Serve with:||Chilli and soy sauce.|
|Tip:||Can be kept in the freezer for approx. 2 months.|
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