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Vegetable Momos

by Marsh (follow)
Asian (483)      Dumplings (13)      Tibetan (4)     
Introduction Dumplings are a favourite all over the world, from China and Japan through to Eastern Europe. These Tibetan dumplings a particular favourite of mine and I learnt how to make them while in Dharamshala in India. "Mo” in Tibetan means “tasty” so the dumplings are literally “Tasty Tasty.”


Preparation Time: X minutes
Cooking Time: X minutes
Makes: 6 servings

Rolling the dough, momos

For the Filling:
1/2 cabbage, chopped
1 Large Carrot, peeled and grated
2 Medium sized onions, finely chopped
1/2 tsp salt
3tbsp oil (you can use any kind of oil)
1tbsp minced garlic
1tbsp finely chopped Spring onion (green part only)
1tbsp finely chopped capsicum
1tbsp finely chopped coriander
1/4 tsp crushed black pepper
For the Dough
1/2 kilo of flour (any kind of flour is fine apparently, Lhamo makes his own by getting the wheat and grinding it down since he doesn’t trust Indian flour which might be dirty and have hairs in it…!)
2tsp Baking powder
300ml of Water (room temperature)


Vegetable Momos

For the dough put the flour and baking powder in a bowl and mix well, slowly adding the water as you go.
Mix together the filling in a large bowl or mixer
Roll the dough out into a long sausage
Cut the dough into small pieces and fold together with 1tbsp of filling so that they are pinched at the sides *Stick together with a little egg.
Steam for 15 minutes
For fried momos you can heat them in a frying pan with a little oil for 1 minute each side (optional)
Serve with hot chilli sauce, tomato ketchup and soy sauce

Momos ready for steaming

Vegetable Momos

I like this Recipe - 13
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[ Submit a Comment ]
Looks delicious!
I love Momos - great recipe
by Jane
Hi, how much time does this take to make? It certainly looks yummy!
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