Tibetan Momos

Here's a classic Tibetan momos recipe - including both vegetarian and meat options.

Ingredients

For the dough:

2 ½ cups all-purpose flour

~¾ cup water (adjust as needed)

½ tsp salt

For the filling:

Option 1 – Vegetarian filling:

1 cup cabbage (finely chopped)

1 carrot (grated)

1 small onion (finely chopped)

2 garlic cloves (minced)

1 inch fresh ginger (grated)

2 spring onions (optional)

1 tbsp soy sauce

Salt and pepper to taste

A bit of oil

Option 2 – Meat filling:

½ lb (250 g) ground beef, lamb, chicken, or pork

1 small onion (finely chopped)

2 garlic cloves (minced)

1 inch ginger (grated)

1 tbsp soy sauce

1 tsp cumin or garam masala (optional)

Salt and pepper

Method

Mix flour, salt, and water in a bowl. Knead into a smooth, elastic dough (add water slowly).

Cover with a damp cloth and let rest for 30 minutes.

Veg filling: Lightly sauté all ingredients in oil until softened. Let it cool.

Meat filling: Combine all ingredients raw (no need to pre-cook).

Divide dough into small balls (about the size of a walnut). Roll each ball into a thin circle (around 3–4 inches / 8–10 cm). Place 1 tbsp of filling in the center.

Fold and pinch the edges to seal (you can pleat into round “purses” or half-moon shapes).

Place them in a steamer (line with parchment or lightly oil to prevent sticking).

Steam for 10–12 minutes, until the dough looks glossy and cooked through.