Can I make the momo dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance and store it in the refrigerator, tightly wrapped. Let it come to room temperature before rolling.
DESSERT
Tibetan Momos with Fiery Chili Sauce and Clear Broth
These delightful Tibetan momos, brimming with a savory filling, are served alongside a vibrant, spicy chili sauce and a soothing, clear broth. This recipe brings the warmth and unique flavors of Himalayan comfort food right to your kitchen, ideal for a satisfying and cozy meal.
HOW TO MAKE IT
Let's cook.
01
Prepare the momo dough: In a large bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt. Gradually add 1/2 cup water, mixing until a firm dough forms. Knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
02
Make the momo filling: In another bowl, combine 1 pound ground chicken, 1 cup finely chopped cabbage, 1/2 cup finely chopped onion, 2 minced garlic cloves, 1 tablespoon grated fresh ginger, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well until all ingredients are evenly distributed.
03
Assemble the momos: Divide the dough into small, equal portions. Roll each portion into a thin circle (about 3 inches in diameter). Place 1 tablespoon of filling in the center of each circle. Fold and pleat the edges to form a sealed dumpling. Repeat until all filling and dough are used.
04
Prepare the chili sauce: In a small bowl, whisk together 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, and 2 tablespoons chili garlic sauce. Adjust chili garlic sauce to your preferred spice level.
05
Steam the momos: Arrange the momos in a steamer basket lined with parchment paper, ensuring they do not touch. Steam over boiling water for 10-12 minutes, or until the momos are cooked through and the wrappers are translucent.
06
Prepare the clear soup: While momos are steaming, heat 4 cups chicken broth in a saucepan over medium heat. Add 2 tablespoons soy sauce and 1 tablespoon sesame oil. Bring to a gentle simmer.
07
Serve: Ladle the clear soup into bowls. Add steamed momos to the soup or serve them alongside with the spicy chili sauce for dipping. Garnish with fresh cilantro.
About This Recipe
These delightful Tibetan momos, brimming with a savory filling, are served alongside a vibrant, spicy chili sauce and a soothing, clear broth. This recipe brings the warmth and unique flavors of Himalayan comfort food right to your kitchen, ideal for a satisfying and cozy meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
To prevent momos from sticking, lightly oil the steamer basket or use perforated parchment paper. For extra flavor in the soup, add a pinch of white pepper or a few slices of fresh ginger.
Easy Substitutions
You can use ground pork, beef, or a vegetarian filling like finely chopped mushrooms and tofu. For a gluten-free option, use gluten-free dumpling wrappers or make your own with a gluten-free flour blend. Adjust the spice level of the chili sauce by adding more or less chili garlic sauce.
Storage & Reheating
Cooked momos can be stored in an airtight container in the refrigerator for up to 3 days. Reheat by steaming or pan-frying. Uncooked momos can be frozen on a baking sheet until solid, then transferred to a freezer bag for up to 1 month. Steam directly from frozen, adding a few extra minutes to the cooking time.
Serving Suggestions
Serve the momos and soup as a light lunch or a hearty appetizer. Offer extra chili sauce on the side for those who enjoy more heat. A simple green salad with a light vinaigrette would complement the meal well. You can also serve a side of steamed greens like bok choy or spinach.
Common Mistakes
Overfilling momos can cause them to burst during steaming, so use about 1 tablespoon of filling per wrapper. Not sealing the momos properly will lead to dry filling and a less flavorful dumpling. Overcooking momos can make them tough; steam just until the wrappers are translucent and the filling is cooked. Not resting the dough can make it difficult to roll and prone to tearing. Forgetting to line the steamer basket can cause momos to stick and break apart.
Frequently Asked Questions
What if I don't have a steamer?
You can improvise a steamer by placing a heatproof plate on a metal rack inside a large pot with about an inch of boiling water. Ensure the water doesn't touch the plate.
Can I fry or pan-fry the momos instead of steaming?
Absolutely! Pan-frying gives them a crispy bottom. Heat a tablespoon of oil in a non-stick pan over medium heat, place momos, and cook until golden brown on the bottom. Add a splash of water, cover, and steam for 5-7 minutes until cooked through.
MORE TO KNOW
Mastering the art of momo pleating takes practice, but don't worry if your first few aren't perfect! The key is to create a tight seal to keep the juicy filling inside. There are many pleating techniques, from simple half-moon folds to more intricate rosette shapes. Experiment to find what works best for you. The clear soup is designed to be light and complementary, allowing the momo flavors to shine. If you prefer a richer soup, you can add a touch of ginger or garlic to the broth while simmering.
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.