Shamey Momos: How to Make Tibetan Vegetable Steamed Dumplings

ground meat

🥗Healthier: tofu

💰Cheaper: ground chicken

Tofu offers a plant-based option while ground chicken is more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is often less expensive.

Prepare the dough by mixing 2 cups of flour with 3/4 cups of water until a dough forms.

Knead the dough until smooth, then place it in a plastic bag to soften while preparing the filling.

Chop 5 oz of tofu into small pieces and sauté in oil over medium-high heat for 2 minutes until slightly brown.

Add 6 chopped shiitake mushrooms to the tofu and cook for another 3 minutes until browned.

Chop 1 small piece of ginger and 4 cloves of garlic into small pieces.

Chop half of a large onion and 1 cup of baby bok choy into very small pieces.

Chop 2 green onions and 1/2 cup of cilantro into small pieces.

Mix the sautéed tofu and mushrooms with the chopped vegetables, adding 1 tablespoon of soy sauce, 1 teaspoon of salt, and 1/2 tablespoon of vegetable bouillon. Combine well.

Prepare the steamer by spreading oil in it to prevent sticking.

Divide the dough into two parts and roll out each part to about 1/8 inch thick.

Cut the rolled dough into circles using a cup or similar object.

Place a tablespoon of filling in the center of each circle and pinch to seal, creating pleats.

Arrange the momos in the steamer, leaving space between them to allow for expansion.

Boil 6 cups of water in a pot, then place the steamer over the pot once the water is boiling.

Steam the momos for a specified time until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens