Vegetable Momos

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Last Updated on December 14, 2020 by Chef Mireille

Tibetan Momo

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.

Vegetable Momo (adapted from here)

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.

Vegetarian Momo

  
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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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
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Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

    • Zoe

      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.

  1. Rajani S

    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.

  2. Zoe

    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.

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