Steamed Momos, Origin of Tibet Recipe


(Steamed Momos, an origin of Tibet but usually derived from the Chinese DIM SUM, a


(Steamed Momos, an origin of Tibet but usually derived from the Chinese DIM SUM, are easy to made,delicious and served with tasty lip smacking mint chutney or tomato chutney)

SERVING :- 4-8 Pax


1) 4 cups —— Refined flour
2) 1 kg     —— minced meat (poultry/pork/beef etc)
3) 2 nos   —— large onions (finely chopped)
4) 2 tbsp  —— Ginger (minced)
5) 3 tbsp  —— Garlic (minced)
6) 2 tbsp   —— Soy sauce
7) 2 tbsp  —— Green chillies (chopped)
8) —          —— salt and pepper to taste
9) —          —— vegetable oil


* Sieve the flour in a bowl, then add salt and 2 tbsp of oil and mix it properly. Add water to the flour at a time to make a fairly stiff dough.

* Knead the dough well and divide the dough in equal sized balls and roll into very thin circles of roughly 4 inch diameter.

* In a separate bowl mix the ground meat, onion, garlic, soy sauce, ginger, green chillies, salt and pepper all together.

* Put a tablespoon-full of the meat mixture in the center of each circle. Fold the edges over the meat mixture and pinch and twist to seal or fold the momo in half (into a semi-circular shape) and pinch the edges shut and shape the momos as you wish.

* Place the momos in a steaming dish or a steamer and steam for 10-15 mins.

* Serve hot.

My Taste-bud:-
Well my taste bud says that — consume these delicious momos with a hot mint chutney.

Recipe for the chutney—–


1 bunch fresh mint
1/2 bunch fresh coriander leaves
1/2 inch piece of ginger
3-4 green chilies
2 tbsp lime juice
1/2 cup onion
salt to taste


* Blend everything in the mixture, if the consistency of the chutney is too thick add some tablespoon of water to it and check for correct seasoning.


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