Momos: Tibetan Special


Momos are steamed dumplings normally stuffed with meat. This is a popular snack that is eaten with spicy sauces or dunked into bowls of soup. Momos are sold by street vendors, in fact, they have come on the streets of many other states too. Momos are traditional Tibetan dishes, so popular that they are considered the region’s unofficial national dish. As momos are bite-sized, it’s best to make momos to share over conversation with family or a group of friends.


For Dough

Maida2 cups
Salt1/2 teaspoonful
Baking Powder1/2 teaspoonful

For Filling in Momos

Carrots1/2 cup
(finely chopped)
Cabbage1 cup
(finely chopped)
French Beans1/4 cup
(finely chopped)
Oil1 tablespoon
Onion1/2 cup
(finely chopped)
Garlic1 teaspoonful
Soy Sauce1 teaspoonful
Vinegar1/4 teaspoonful
Black Pepper1/4 teaspoonful
Saltas required

Methods for Preparation

For Dough

Mix maida, salt, and baking powder and knead to a stiff dough with water. Roll the dough into a big disc and cut into smaller 3-inch dia with the help of a cutter. Alternatively, you can roll into small discs. The disc should be translucent. Also, ready wrappers can be used.

For Filling in Momos

Heat oil and add onion and garlic. Saute over high heat and add carrots, cabbage, and beans. Turn around over high heat till glossy. Take it off the heat and mix in the soy sauce, salt, vinegar, and black pepper. Add some chilly sauce. Take a wrapper, wet edges, and place some fillings in the center. Bring edges together to seal. Steam for about 10 minutes and serve with chili sauce.

While steaming is the most common method used to cook momos, there are other ways to cook them. You can pan fry or deep fry them, or boil and serve them in a soup called mothuk. Momos are best served immediately and with a spicy sauce. The sauce can either be poured over the momo or served on the side for dunking.


Please enter your comment!
Please enter your name here