How to Make Momo (Traditional Tibetan Food) (with Pictures)

2024 Author: Jason Gerald | [email protected]. Last modified: 2023-12-16 10:50

Tired of the same food? If you like trying new recipes, there's no harm in trying to make momo, a traditional Tibetan dish that is so popular that it bears the unofficial title of the national dish that represents Tibet. Basically, momos are dumpling-like snacks filled with minced meat or vegetables; Momo is then processed by frying or steaming, and is delicious served warm with dipping chili sauce. Momo is usually served in large quantities so that it can be eaten together with loved ones. Want to know a practical way to make it? Follow the steps below!

Ingredients

Skin Dough

240 grams of all-purpose flour
180-240 ml. water
1 tsp. oil
1/2 tsp. salt

Stuffed Dough (Meat)

500 grams of minced meat (traditional preparations use buffalo or yak meat, but you can also use beef, pork, mutton, or your choice of meat mixture)
150 grams of onions, finely chopped
1 tbsp. garlic, finely chopped
2 spring onions, finely chopped
150 grams of cabbage, finely chopped
1 tbsp. fresh ginger, finely chopped
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. black pepper
1/2 tsp. turmeric
1/2 tsp. cinnamon powder
3 fresh red chilies, coarsely chopped (optional)
Salt to taste

Dough Filling for Vegetarians

500 grams of cabbage, finely chopped
500 grams of white tofu, cut into squares
250 grams of mushrooms (suggest using shitake or portobello mushrooms)
150 grams of onions, finely chopped
2 spring onions, finely chopped
75 grams of coriander leaves, coarsely chopped
1 tbsp. garlic, finely chopped
1 tbsp. fresh ginger, finely chopped
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. vegetable broth
1/2 tsp. black pepper
1/4 tsp. Sechuan peppercorn
1/4 tsp. turmeric powder
1/4 tsp. cinnamon powder
3 fresh red chilies, coarsely chopped (optional)
1 tbsp. oil
Salt to taste

Sauce

3 large tomatoes
1 bell pepper
3 green chilies
150 grams coriander cilantro, chopped
1 tbsp. garlic, finely chopped
1 tbsp. ginger, finely chopped
1 tsp. cumin powder
1 tsp. coriander powder
1/2 tsp. black pepper
1 tbsp. oil
Salt to taste

Step

Part 1 of 5: Making the Skin Dough

Step 1. Prepare flour as the basic ingredient for making momo skin

Usually, momo skins are made from all-purpose flour, not whole wheat flour. The amount of flour you use really depends on the quantity of momos you want to make. If the momo will only serve four people, use 240 grams of flour and 180-240 ml. water. Adjust the amount of water and flour to your needs.

Step 2. Combine flour, salt and oil in a large bowl

To make the momo skin dough, pour the flour into a large bowl, then add the oil and salt.

Step 3. Add water little by little to the flour mixture

Remember, the water measurements listed above are estimates only; You may need to reduce or increase the amount, so don't be tempted to pour it all at once. While pouring water, knead the dough until all the ingredients are well mixed.

Step 4. Knead the dough manually

While kneading the dough, pay attention to the texture of your skin dough. If the dough looks too dry, crumbly, and doesn't mix well, add a little water at a time. Knead the dough until the texture is firm, pliable, and not sticky.

Step 5. After kneading, let the dough rest for 30 minutes

Place the dough in a clean bowl and cover with a damp cloth. Remember, this step is very important to do; Flour dough needs to be given the opportunity to absorb water so that the texture is flexible and easier to shape.

Part 2 of 5: Making the Stuffed Dough

Step 1. Determine the filling dough you want

While resting the dough, prepare your desired filling. One of the advantages of momos is their very flexible filling; You can fill it with meat, vegetables, cheese, or even tofu. Enrich the taste of your stuffed dough with natural seasonings such as garlic, onion, ginger, stock, soy sauce, coriander, and Sechuan pepper.

Use minced meat to fill the momos. Most Tibetans fill momo with yak meat, although each region usually has its own favorite meat. In some areas, pork or beef is more commonly used. While in other areas, goat meat is the champion. Chicken meat is not commonly used, but it can be used as an alternative for those of you who don't eat red meat.
For those of you who are vegetarians, processed potatoes or chopped vegetables are options that you deserve to try.
Are you a cheese fan? Try filling momos with a mixture of dry cheese and sugar (which is common in Tibet); or a mixture of soft cheeses and vegetables (such as cheese and spinach or cheese and mushrooms).

Step 2. Prepare the stuffing dough ingredients

If your filling is vegetable-based, make sure you wash and chop the vegetables while the dough is resting. Ideally, momo stuffed dough should be finely chopped to make it easier to eat; if you have trouble doing it manually, use a food processor. Separate the garlic, onions, and scallions from the rest of the vegetables (unless your batter contains meat).

If you don't have a food processor, you can also use a blender. But be careful, you certainly don't want to make dough porridge right? To prevent the dough from becoming too crumbly and soft, press and release the blender button several times until you reach the desired dough texture.
If your filling is meat-based, substitute mushrooms and tofu with the minced meat of your choice.

Step 3. Season your stuffed dough

Combine the chopped vegetables and/or ground beef in a large bowl and stir briefly with your hands. Season the stuffed dough with 2 tbsp. soy sauce and 1 tsp. broth.

Fry and taste some of the filling to make sure the taste is to your liking. If it's still too bland, add a little soy sauce and/or stock

Step 4. If you are using a vegetable-based stuffed dough, cook the stuffed dough until it is cooked through first

In contrast to meat, dough made from vegetables must first be cooked before being filled into the momo. Heat 1 tbsp. oil in a frying pan or Teflon on medium heat.

Add the minced garlic and sauté for 2-3 seconds. After that, add the chopped onions and sauté again for 10-15 seconds.
Add the other vegetable pieces and stir-fry the stuffed dough on high heat for 8-9 minutes. Add 2 tbsp. spring onions and cook for a few more minutes.
Taste a little of the filling to make sure the taste is to your liking. Add salt, pepper, or soy sauce if needed.

Step 5. Set aside the stuffed dough until it's time to use

Leave the stuffed dough at room temperature until the steam is gone, then put it in the refrigerator until it's time to use it. Stuffed dough will give its best taste if you let it sit for about 1 hour in the refrigerator.

Part 3 of 5: Making the Sauce

Step 1. Prepare the sauce ingredients

Even though it's only served with a dip in bottled chili sauce, the momo is quite delicious. But if you want to enjoy momos with an authentic taste, follow the steps below!

Step 2. Bake tomatoes, peppers, and chilies in the oven

If you don't have an oven, you can roast the tomatoes, peppers, and chilies on a stovetop. If you want to use the oven, first chop the tomatoes, peppers, and chilies and then roast them until the skin is black and peeling.

If using a grilling technique, make sure the top rack of your oven is 8-10 cm away from the heat source. Set the oven to broil (bake) then place the tomatoes, peppers, and chilies in a non-stick container such as a flat baking sheet.
Wait until the skins of the tomatoes, peppers, and chilies are black and peeling.
Remove the tomatoes, peppers, and chilies from the oven. Let stand at room temperature until the hot steam is gone, then completely peel off the remnants of the blackened skin.

Step 3. Put all the sauce ingredients in a blender and process until the texture resembles a paste

If the sauce is too thick, add water a little at a time until it reaches the desired consistency.

Step 4. Put the sauce in the refrigerator until it's time to use

Pour the finished sauce into a bowl or airtight container and refrigerate until it's time to use.

Part 4 of 5: Processing the Skin Dough

Step 1. Form the momo skin dough into flat circles

If you want to imitate a technique that is often used by most Tibetans, first master a few tips and tricks. If you're not used to cooking and/or working momo skin dough, there are a few tried and tested alternative methods that you might want to try. To prevent the momo dough from sticking, sprinkle the counter first with flour.

Step 2. Press the dough with your hands to form a flat circle

First of all, divide the dough into four equal parts. The size of each dough really depends on the amount of flour you use in the dough skin; The instructions below apply to momo skins made from 240 grams of wheat flour.

If you are using only 120g of flour, divide the dough into two equal parts. If you are using 480 grams (doubled) of flour, divide the dough into eight equal portions; etc.
Roll each part to form a cylinder 15 cm long, then divide the dough into several equal parts. Roll each piece back into small balls, set aside. Cover the dough balls with a damp cloth until it's time to use.
If you are going to use it, roll the dough ball with a rolling pin until it forms a flat circle 5-7 cm in diameter. Make sure the edges of the dough are thinner than the center; You may need to press the edges of the dough with your fingers for a thinner texture.

Step 3. Form the dough in an easier and faster way

Place the momo skin dough on the kitchen counter or a flat surface that has been dusted with flour. Roll the dough with a rolling pin until the texture is so thin that it seems prone to tearing. After that, cut the dough using a circular glass rim (about the size of an adult's palm).

Step 4. Pour the stuffed dough into the center of the dough skin that has been formed, then fold the sides to cover the stuffed dough

Do this process one at a time so that the momo doesn't dry out before cooking. Momo is usually shaped round or like a crescent moon, but you can of course choose another shape.

Remove the filling from the refrigerator. If you formed the dough with the first method (manual method), pour in 1-2 tbsp. stuffing dough into each momo skin. If you formed the dough with the second method (cutting the dough with the rim of the glass), pour in 1 tbsp. stuffing dough into each momo skin

Step 5. Make a round momo

Place a sheet of leather dough in your less dominant hand. That is, if you are right-handed, you should place the skin dough in your left hand; vice versa.

Pour the stuffed dough into the center of the dough skin, then use your thumb and forefinger to fold the edges of the dough to form a pocket. Without moving your thumb, take the part of the dough that has not been folded with your index finger, then glue it to the previous folds.
Do this process until all of the dough skin covers the stuffing dough, then gently pinch the "end of the bag" until the momo skin dough is perfectly glued.
Repeat the same process for the remaining skin dough. When you have finished filling each dough, arrange the momos on a flat baking sheet that has been lightly greased with oil, then cover with a damp cloth until it's time to cook.

Step 6. Make a crescent-shaped momo

Pour the filling dough into the center of the dough, then fold the momo skin to form a semi-circle. Press the edges of the momo until they stick. Want to create a momo shape? Pinch and fold the edges of the crescent moon until it forms a pastel leather-like texture.

Repeat the same process for the remaining skin dough. When you have finished filling each dough, arrange the momos on a flat baking sheet that has been lightly greased with oil, then cover with a damp cloth until it's time to cook

Part 5 of 5: Cooking Momo

Step 1. Decide on the method you will use to cook the momos

Generally, Tibetans cook momo by steaming it. But if you prefer crunchy snacks, there's no stopping you from frying them. Momo is also delicious boiled or mixed into soup (which Tibetans call mothuk).

Step 2. Cook momos by steaming

Pour enough water to the bottom of the steamer, then simmer for a few minutes on high heat. Be careful not to pour too much water or you don't want your bamboo steamer to sink.

If you put the momos in the bamboo steamer right after they are shaped, then you can steam them right away. But if not, make sure you first grease the base of the steamer with oil to prevent the momo from sticking to the bottom of the steamer.
When the water is boiling, add the bamboo steamer and cover it while the steaming process takes place. The steaming time required will depend largely on the size of the momo you're making. If the momo skin is processed manually, it will most likely be smaller in size than the momo cut with the lip of the glass.
For small momos, steam for 5-6 minutes. For larger momos, steam for 6 minutes; if it is not cooked, increase the steaming time to close to 10 minutes.
The ripe momo skin will turn transparent and not sticky.
Remove the cooked momos from the steamer and sprinkle with scallions.

Step 3. Fry the momos in a little oil

Pour some oil in a flat skillet, then heat it on medium-high heat. Arrange the momos in the bottom of the pan; Make sure you space each momo and don't fry too many at the same time. Fry momo until both sides are crispy brown.

Step 4. Fry momo in a lot of oil with the deep fry technique

You can use a deep fryer or a special skillet for deep frying. Pour a lot of oil into the deep fryer, then wait until the oil is really hot. Test the oil temperature by frying one momo first. If small bubbles appear on the surface of the oil, it means the oil has reached the ideal heat.

Fry the momos for a few minutes until they are lightly browned. Drain the cooked momos on paper towels to absorb the excess oil

Step 5. Serve the momos hot

The most delicious momos are served hot with chili sauce; You can directly pour the chili sauce over the momo or make it a dip.

Tips

Make sure you place the remaining momo dough on a non-stick surface and keep it out of direct air. For example, you can place the remaining momo dough in a bamboo steamer that has been greased with oil and cover the steamer, or arrange it on wax paper and cover it with a damp cloth.
Place the contents of the dough in the refrigerator for an hour so that the texture is solid and the flavor strengthens.
If you're not used to cooking, or if it's your first time making momos, shape them like a crescent moon to make the process easier and faster.
There is no definite measure of flour and water. Basically, the amount of water really depends on the amount of flour you use.
If you want the dough to be exactly the same shape and size, use the rim of the glass to cut the dough.

Warning

Do not fry momos in too hot oil. If the oil looks smoky, it's a sign that it's too hot and risks burning your momos on the outside but raw on the inside.
Don't fry the momos too long. Momo skin that is fried for too long will feel very thick, dry, and hard so that the deliciousness is reduced.
Don't let your dough dry; always cover the unprocessed dough with a damp cloth.
Be careful, eating momos fresh out of the frying pan can burn your mouth!