Can I freeze uncooked momos?
Yes, place uncooked momos on a parchment-lined tray and freeze until solid, then transfer to a freezer bag. Steam from frozen for 20-25 minutes.
DINNER
Tibetan Beef Momos with Spicy Tomato Chutney
These authentic Tibetan beef momos are tender, flavorful dumplings served with a vibrant, spicy tomato chutney. It's a comforting and satisfying meal perfect for a family dinner.
HOW TO MAKE IT
Let's cook.
01
Prepare the dough: In a large bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt. Gradually add 3/4 cup water, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
02
Make the filling: In a separate bowl, combine 1 pound ground beef, 1 finely minced onion, 2 minced garlic cloves, 1 tablespoon grated fresh ginger, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Mix thoroughly until all ingredients are well combined.
03
Prepare the chutney: Heat 1 tablespoon vegetable oil in a small saucepan over medium heat. Add 3 chopped ripe tomatoes, 1 finely chopped red chili, 1/2 teaspoon cumin powder, and 1/4 teaspoon salt. Cook for 10-12 minutes, stirring occasionally, until tomatoes soften and break down. Remove from heat, stir in 1/4 cup chopped fresh cilantro, and let cool slightly. Blend until smooth.
04
Assemble the momos: Divide the rested dough into 4 equal pieces. Roll each piece into a thin log and cut into 1-inch pieces. Roll each piece into a thin, 3-inch diameter circle. Place about 1 tablespoon of beef filling in the center of each circle.
05
Shape the momos: Gather the edges of the dough around the filling, pinching and pleating to seal the dumpling into a round or half-moon shape. Ensure there are no openings for the filling to escape.
06
Steam the momos: Arrange the momos in a single layer in a steamer basket lined with parchment paper or lightly oiled to prevent sticking. Steam over boiling water for 15-20 minutes, or until the dough is translucent and the filling is cooked through.
07
Serve immediately with the spicy tomato chutney.
About This Recipe
These authentic Tibetan beef momos are tender, flavorful dumplings served with a vibrant, spicy tomato chutney. It's a comforting and satisfying meal perfect for a family dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
To prevent momos from sticking, lightly oil your steamer basket or use parchment paper. For extra flavor in the filling, you can add a pinch of Sichuan peppercorns.
Easy Substitutions
Ground chicken or lamb can be used instead of beef. For a vegetarian option, use finely chopped cabbage, carrots, and mushrooms. Adjust chili in chutney to your spice preference.
Storage & Reheating
Cooked momos can be stored in an airtight container in the refrigerator for up to 3 days. Reheat by steaming for 5-7 minutes or pan-frying until warmed through. Chutney can be stored in the refrigerator for up to 5 days.
Serving Suggestions
Serve these Tibetan Beef Momos as a main course with a simple cucumber salad. They also pair well with a clear vegetable broth or a side of stir-fried greens. For a complete Tibetan meal, offer a side of thukpa (noodle soup).
Common Mistakes
Overfilling the momos can cause them to burst during steaming, so use about 1 tablespoon of filling. Not sealing the momos properly will lead to dry filling and a loss of flavor. Overcooking the momos can make the dough tough; steam just until translucent. Not resting the dough makes it difficult to roll thinly and shape. Forgetting to oil the steamer basket will cause momos to stick.
Frequently Asked Questions
What if I don't have a steamer?
You can improvise a steamer by placing a heatproof plate on a metal trivet in a large pot with about an inch of boiling water, then cover tightly.
Can I make the chutney ahead of time?
Absolutely, the chutney can be made up to 3 days in advance and stored in the refrigerator.
How do I make the momo wrappers thinner?
Ensure your dough is well-rested and use a light dusting of flour on your rolling surface and pin. Apply even pressure as you roll from the center outwards.
What kind of beef is best for momos?
Ground beef with an 80/20 lean-to-fat ratio is ideal as the fat adds moisture and flavor to the filling.
MORE TO KNOW
Achieving the perfect momo shape takes practice, but don't worry if your first few aren't perfect. The key is to ensure the seal is tight so the juices stay inside. You can experiment with different folding techniques, from simple half-moons to more intricate pleats. The dough should be thin enough to cook through evenly but strong enough to hold the filling. If the dough is too thick, the momos will be chewy; if too thin, they might tear during steaming.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.