Last Updated on December 14, 2020 by Chef Mireille
Blogging Marathon #25
Theme: Northeast Indian Cuisine
Of all the northeastern cuisines, I am most familiar with the foods from Sikkim, which is basically Tibetan/Nepalese cuisine. This is due to a few Tibetan restaurants in NY that I like to frequent. One is just a few blocks from my house and Himalayan Yak is one I frequent as often as possible. In fact, I have three reviews of restaurants that feature this cuisine on this blog.
Momos you will find on any restaurant menu that features Tibetan/Nepalese food. The national dish of Tibet, they are dumplings that can be filled with either meat or vegetables. The most common filling is yak. While I have had the authentic Yak Dumplings when I visited Himalayan Yak, I have no idea where to go to purchase some yak meat in New York. Therefore, I kept it simple with a vegetarian filling.
I have actually wanted to try making these at home for a long time. I have had it bookmarked for quite a while. When I picked up this BM theme, this was my chance to finally try and make them.
Yield: 30
Ingredients:
3 cups all purpose flour
3/4 cup – 1 cup water
5 oz. yellow pumpkin, chopped very small. (I used Kabocha)
4 oz. cabbage, finely chopped
1 small onion, finely chopped
1 tablespoon ginger, grated
1/2 cup cilantro, finely chopped
2 cloves garlic, finely chopped
1 oz. dried mushrooms, reconstituted in boiling water, finely chopped
1 tablespoons soy sauce
1 teaspoon vegetable bouillon powder
salt, to taste
First make the dough. Place the flour in a ball and add the water a little at a time, until you have a smooth dough. Cover with a damp kitchen towel while you prepare the filling.
In a large bowl, combine the pumpkin with the cabbage, mushrooms, onion, ginger, garlic, cilantro, soy sauce and bouillon powder. Add salt, to taste. Mix well.
Work with 1/2 of the dough at a time. Keep the other half covered with a damp towel. On a lightly floured board, roll out the dough into a large circle as thin as possible. Using a 3 1/2 ” round biscuit cutter, cut out circles of the dough. Put a little filling on each circle. Fold over and seal with water. Crimp the edges to make sure stuffing will not come out. Keep covered with a damp towel, until ready to steam.
Place a bamboo steamer on a rack in a wok. Fill wok up to the bottom of the steamer with water. Oil the steamer compartments well.
Place stuffed momos in the steamer, cover and cook for 25 minutes.
Momos are either round or crescent shaped. They are traditionally served with a Tibetan Hot Sauce called Sepen, but I just used Green Chili Sauce.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#25
…linking to Nupur‘s What’s With My Cuppa hosted by Sowmya
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Chef Mireille
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Vegetable momos looks very healthy and tempting. My all time fav dish.
very nicely done Mireille!!!! looking so professional!! Thanks for sending this yummy recipe to my event.. Looking for more yummy recipes…
Sowmya
Ongoing Event – Dish it out – Lentils & Garlic
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Ongoing Event – What is with my Cuppa?
Those momos are extremely irresistible..
Momo is a common cuisine in Tibet. Many local Tibetans and nomads like make momos with vegetables. And in different places in Tibet, with the difference of vegetable made in momos, it tastes quite different.
These look exquisite. I was not able to roll as thin as yours. Would try this out soon.
I tasted momos the first time when we were in Sikkim for our honeymoon. It was very cold and the hot steamed momos (with just onion filling) and a cup of tea from a roadside shop tasted so wonderful! I have been hooked onto these ever since! Yours look nice and I love that bamboo steamer you have used.
I love these too.You have made them so perfectly Mir….
Extremely delicious momos and shaped it perfectly Mir…
Good one, I have always seen momos shaped differently…this one looks pretty as well..:)
I love the vegetables you have used in the momos, Mir! The fact that it is steamed makes it a perfect appetizer for people on diet restriction. Love your steamer 🙂
Looks perfect and yum ..drooling here
Love this healthy stuffing in the momos. I have not tasted momos but am sure it must taste delicious
Perfect looking momos.. I had them recently at an Indo-Chinese restaurant.
Looks so perfect I still have to try my hands on this recipe.
Love that bamboo steamer and your version of momos.
Momo is a common cuisine in Tibet. Many local Tibetans and nomads like make momos with vegetables. And in different places in Tibet, with the difference of vegetable made in momos, it tastes quite different.
thanks for the local information – glad to know I can make it will all different kinds of vegetables