Restaurant Style Momo: The Ultimate Guide to Making Tibetan Dumplings | Steamed/Boiled/Fried
Recipe Information
Chicken Momos
Cultural Context
Originating from Tibet, momos are a beloved street food in the Himalayan region, often filled with meat or vegetables. Traditionally served with a spicy dipping sauce, they symbolize hospitality and community. Today, momos have gained popularity across India and beyond, with various regional adaptations and fillings, making them a versatile dish enjoyed by many.
ground chicken
🥗Healthier: ground turkey
💰Cheaper: ground pork
Ground turkey is leaner, while ground pork is often less expensive.
soy sauce
🥗Healthier: tamari
💰Cheaper: liquid aminos
Tamari is gluten-free, while liquid aminos can be more budget-friendly.
all-purpose flour
🥗Healthier: whole wheat flour
💰Cheaper: rice flour
Whole wheat flour adds fiber, while rice flour caters to gluten-free diets.
green chili
🥗Healthier: bell pepper
💰Cheaper: jalapeño
Bell peppers are milder, while jalapeños can add a spicy kick at a lower cost.
Add 1/2 teaspoon of salt to 600g of flour.
Add 350ml of water to the flour.
Use a dough machine to knead for 5 minutes or knead manually for around 7 minutes until well kneaded.
Cover the dough with a lid and set it aside.
Prepare the filling by mincing the beef bouillon cube and adding it to the ground beef.
Add 2 tablespoons of soy sauce, 1/2 teaspoon of salt, 2 tablespoons of vegetable oil, and a little bit of ground sichuan pepper to the ground beef.
Mix the filling well.
Incrementally add 125ml of water to the filling while mixing until all water is absorbed.
Knead the dough a little until the surface is smooth.
Roll the dough into a long, even roll about 2.5cm wide.
Cut the roll into smaller pieces for wrapping.
Press each piece down and roll it out to thin the outer edge.
Demonstrate four different folding techniques for the momos.
Oil the bottom of the steamer to prevent sticking.
Once the water boils, place the momos in the steamer and close the lid.
Steam the momos for 15 minutes until done.
To fry the momos, oil the pan and place the momos in before turning on the heat.
Fry on high heat for 2-3 minutes until the bottom is colored, then add a cup of water to cover the lower half of the momos.
Cover with a lid and lower the heat to medium for 3-4 minutes.
Check if the water has evaporated after 8 minutes, then remove the lid and leave until completely dry.
To boil the momos, bring 1 liter of water to a boil and add beef bones for broth.
Lower heat to medium and boil for 15 minutes, then remove bones and add 1 teaspoon salt.
Add the momos to the broth and cook for 10 minutes until they float to the top.
Garnish the boiled momos with parsley and serve with pickled radish and chili oil.
For the chili sauce, roast 1 teaspoon of caraway seeds for 2-3 minutes, then grind finely.
Mix 3 tablespoons of dried chili flakes, 1/2 teaspoon of salt, and a little bit of water to create the sauce.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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