Description Edit

Tibetan chicken or vegetable filled dumplings.

Ingredients Edit

Meat filling Edit

• 4 chicken breast halves, meat removed and minced
• 2 minced onions
• 5 cloves garlic (or to taste), diced
• 1 large piece ginger to taste, diced
• 1-2 tablespoons soy sauce
• salt, paper and accent to taste
• 1 teaspoon garam masala optional
• a little oil or ghee (clarified butter) to moisten - mix these ingredients together well

Vegetable Filling Edit

• 3-4 cups vegetables, finely chopped and lightly steamed:
  • onion
  • cabbage
  • green beans
  • cauliflower
• garlic to taste
• ginger to taste
• soy sauce to taste
• salt to taste
• 1 teaspoon garam masala
• optional: a little oil or ghee (clarified butter) to moisten

Dough Edit

• 3-4 cups flour
• cold water

Directions Edit

Dough Edit

1. Mix flour and cold water to make a smooth dough
2. knead lightly and break off small pieces, rolling each into a thin round about 3 1/2 inches in diameter.

Meat filling Edit

1. Mix all ingredients together well

Vegetable Filling Edit

1. Finely chop and lightly steam or blanch the vegetables until slightly limp
2. season with minced garlic, ginger, soy sauce, salt and garam masala
3. optional: a little oil or ghee (clarified butter) to moisten

Momos Edit

1. Put a heaping teaspoon of the filling in the middle of each dough round.
2. Form the momo in any of the following traditional shapes, using one hand to pleat or pinch and the other to both hold the momo and keep the filling from oozing out:
   1. Eight-pleated half moon shape;
   2. Six-pleated round shape, with the pleats in the center like a top-knot;
   3. The nine-pleated half moon shape with the ends brought around to almost touch; or the fluted half moon shape in which the ends have been brought around and pinched together to form a circle.
3. Arrange on a steamer coated with vegetable oil spray and steam, covered l0-15 minutes.
4. Serve with a dipping sauce. (I like soy sauce mixed with a little rice vinegar and sugar or chilli paste.)