Tibetan Vegetable momos
Momos are extremely popular in Tibet and Bhutan but originated in Nepal and can be found in some form across a wider region of the Indian subcontinent. It is a type of steamed dumpling with beef, bison, yak, or vegetable filling twisted into a plump pouch. Momos are commonly served in a spicy tomato broth.
- Yield
- 16 dumplings (serves 4)
Directions
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For the Dough: In a large bowl, whisk the flour and salt with the oil until incorporated. The dough will be dry. Add 2 tablespoons of water and begin to knead into a firm dough. Add a teaspoon of water at a time if the dough is still dry, but do not let the dough become sticky or wet. It needs to remain firm to shape the dumplings.
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Cover the dough with a damp paper towel and let rest for 20 minutes.
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After the rest period, divide the dough in two parts and roll each into an 8-inch log. Slice the log into one-inch pieces and cover with the damp paper towel until using them.
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On a lightly dusted cutting board, use a small rolling pin to shape each dough ball into a thin round about 3-4 inches in diameter; leaving it a bit thicker in the center and thinner around the edges.
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For the Filling
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In a bowl, combine the carrot, cabbage, shallot, green onions, bell pepper, mushrooms, green beans, garlic, soy sauce, salt, pepper and optional sriracha. Mix thoroughly until combined.
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While the dough is resting, sauté the vegetable mixture in a large skillet over medium heat for 5 minutes to par-cook the ingredients. Set aside to cool.
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Assemble the Momos
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Line a bamboo or steamer insert with cabbage leaves or parchment to prevent water from boiling up through the holes and compromising the flour dumpling wrappers. Water makes the wrappers gummy.
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Place 2 teaspoons of vegetable filling into the center of a dough round leaving a 1/4-inch lip around the circumference. Be sure not to overstuff the dumpling. Use your fingers or a pastry brush to apply water around the edge of the dumpling to help seal.
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Cup the dumpling in the middle of your hand, allowing the wrapper to fold into a round pouch shape.
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Begin twisting the pouch in a clockwise direction to create a purse and cinch closed at the top. They should be round and flat bottomed.
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Place the filled momos on the cabbage leaves in the steamer about 1-inch apart until ready to steam. Do not let the dumplings touch or they will stick together.
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Place steamer in a steamer over simmering water in a chef’s pan or wok. Steam dumplings for about 5-6 minutes. Cook until dough looks translucent and the dough does not feel sticky. This means they are done. Do not overcook the dough or it will become dense and chewy.
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Ladle spicy tomato broth into a flat bowl and arrange momos on the sauce.
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SPICY Tomato Chutney for Momos: In a medium saucepan, heat the olive oil over medium heat.
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Add Thai chilies, garlic, ginger, turmeric, coriander and pepper. Cook until aromatic. 1 minute.
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Deglaze with vegetable broth.
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Stir in the lemon juice, scraping any bits off the bottom.
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Add the tomatoes and their juice.
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Cook, stirring occasionally and crushing the tomatoes with your spatula.
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Let simmer until the tomatoes are cooked down, 8-10 minutes. It should be a thin broth with chunky tomatoes.
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Remove the pan from the heat and let cool for 5-10 minutes.
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Transfer the tomato mixture to a blender and process until smooth.
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Adjust salt to taste.
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Pour into a flat bowl and arrange momos on the sauce.
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Garnish with toasted sesame seeds and cilantro.
From Shawnie's class “Tibetan at Home”
