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These savory Tibetan momos are filled with a flavorful mixture of ground lamb and finely diced vegetables, steamed to perfection, and served with a vibrant homemade chili garlic dipping sauce. A comforting and authentic taste of the Himalayas, perfect for a satisfying lunch.
In a large bowl, combine the ground lamb, chopped cabbage, chopped onion, minced ginger, minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly until all ingredients are well combined.
Prepare the chili garlic sauce by whisking together the soy sauce, rice vinegar, sesame oil, and chili garlic sauce in a small bowl. Set aside.
To assemble the momos, take one wonton wrapper and place about 1 teaspoon of the lamb filling in the center. Moisten the edges of the wrapper with a little water.
Fold the wrapper in half to create a semicircle, pressing the edges to seal. Then, pleat the sealed edge to form a traditional momo shape. Repeat with the remaining filling and wrappers.
Arrange the momos in a steamer basket lined with parchment paper or lightly oiled to prevent sticking. Ensure there is space between each momo.
Steam the momos over boiling water for 10-12 minutes, or until the lamb filling is cooked through and the wrappers are tender and translucent. Cook in batches if necessary.
Serve the hot momos immediately with the prepared chili garlic dipping sauce.
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