Tibetan Dumplings

Tibetan Dumplings


2 people made this

These dumplings, called momos, are native to Tibet and Nepal. They are usually served in a clear soup but they are good on their own.


Serves: 8 

  • 1 cup (125g) cake flour
  • 1/3 cup water
  • 100g minced vegetables, e.g. carrot, cabbage, beans
  • 2 cloves garlic, minced
  • 5mm fresh ginger, minced
  • 1/2 small onion, finely chopped
  • 1 fresh green chilli, minced
  • 1 tablespoon coriander, chopped
  • 2 vegetarian stock cubes
  • salt to taste
  • 1 teaspoon vegetable oil

Preparation:45min  ›  Cook:15min  ›  Ready in:1hour 

  1. Knead the cake flour and water together to make a semi-hard dough. Set aside.
  2. Mix together the minced vegetables, garlic, ginger, onion, chilli, coriander, crumbled stock cubes, salt and oil.
  3. Divide the dough into 16 equal portions. Roll out each portion into thin rounds, place a portion of the filling in the centre and fold the edges up, pinching together to seal. A little water can help seal.
  4. Steam for 10-12 minutes over rapidly boiling water. Serve with chilli garlic sauce.

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