Tibetan Dumplings
(3)
1 hour
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.
manavji
13 people made this
Ingredients
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
Directions
Preparation:45min ›
Cook:15min ›
Ready in:1hour
- Knead the cake flour and water together to make a semi-hard dough. Set aside.
- Mix together the minced vegetables, garlic, ginger, onion, chilli, coriander, crumbled stock cubes, salt and oil.
- 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.
- Steam for 10-12 minutes over rapidly boiling water. Serve with chilli garlic sauce.
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Reviews and Ratings
Global Ratings:
(3)
Reviews in English (3)
0
So very yummy and a nice take on something we normally think of as 'Chinese' - 10 Jan 2017
0
Misture can be half cooked before filling it in dough circles; if made for parents and old people who dont like raw and boiled stuff. My daadi loves it this way - 23 Aug 2012 (Review from Allrecipes India)