Momo;one of the ways for cooking fresh bhutanese dumplings with white flour.

Combine white flour and water to form a dough; knead until smooth.

Cover the dough with a damp cloth and let it rest for 30 minutes.

Finely chop onions and shredded cabbage.

In a large bowl, mix minced beef, chopped onions, chopped cabbage, chilli powder, and salt.

Divide the rested dough into small balls and roll each into a thin circle.

Place a spoonful of filling in the center of each dough circle.

Fold the dough over the filling and pinch the edges to seal tightly.

Prepare a steamer by lining it with parchment paper or cabbage leaves.

Arrange the momos in the steamer, ensuring they do not touch each other.

Steam the momos over boiling water for 15-20 minutes until cooked through.

Equipment Needed

Dietary

Allergens