Recipe Cottage


LOCATION: Recipes >> Ethnic >> Tibetan

Print this Recipe    Tibetan


For the Filling
1 pound potatoes
3 tablespoons olive oil
6 onions, chopped
12 ounces mushrooms, chopped
12 ounces grated cheese*
1 bunch fresh coriander, chopped
Pinch of paprika
Salt and pepper, to taste

*Consider substituting parmesan, asiago, or Sonoma dry jack for yak cheese

For the Dough
1 pound plain flour
1-3/4 to 2-1/3 cups water

For the Soup
2 tablespoons olive oil
1 onion, chopped
2 tomatoes, skinned and chopped
1 tablespoon chopped coriander
1 vegetable stock cube
1-3/4 cups boiling water

To make the filling, boil and mash the potatoes. Leave to cool. Heat the
olive oil in a saucepan and cook the onions for 5 minutes until soft. Add
the mushrooms, cover, and cook for 5 minutes or until soft. Leave to cool.

When all the vegetables are cooled, mix with the grated cheese, chopped
coriander, salt, and pepper.

To make the dough, mix the flour with enough water to form a smooth
dough.** Roll out, but not too thinly. Cut into rounds with a 2" pastry
cutter. Taking each round, press the edges with your thumb and first two
fingers, working around the circle.*** On one side of the round, place a
tablespoonful of the cooled vegetable misture, then fold over and press the
edges together, making sure they are well sealed. Alternatively, hold the
round in one hand, and with your thumb and forefinger gather the edges into
a pleat at the top and seal.

Fill a small steamer with water, first boiling the rack so the dumplings do
not stick.**** Bring the water to a boil. Place the momos on the steamer
rack, spacing them well apart as they will expand and stick together if
they are too close. Steam for 20 minutes, or until they are firm and

To make the soup, heat the olive oil in a saucepan, add the onion, and cook
till soft. Add the tomatoes and chopped coriander and cook for 5 minutes.
Dissolve the stock cube in the boiling water and add to the pan. Bring to
a boil and simmer for 15 minutes. Serve in small bowls as an accompaniment
to the dumplings."*****

**I briefly knead the dough until it is smooth.
*** Doing this makes the edges a little thinner than the center so that
when you fold the edges together and pleat them, they're not too thick and
your momos will cook evenly.
****If you don't have a metal steamer, a bamboo steamer sprayed with
vegetable oil spray works well. Momo can also be fried on each side until
they are golden brown.
*****In addition to the soup, you might want to try a Kathmandu-style momo
dipping mixture of soy sauce combined with a little rice vinegar and
chili-garlic sauce.


"1 tablespoon loose tea leaves (preferably a smoky black tea)
1/4 cup half-and-half (or half cream and half milk)
1 tablespoon butter

Boil tea in 4 cups of water for about 10 minutes. Remove from flame.
Remove the tea leaves from the liquid by pouring through a sieve. Add
half-and-half and butter to the strained tea. Add salt to taste.
(Tibetans like it very salty!) This will cool the tea, so warm it briefly
over a low flame, making sure the tea doesn't boil. For a frothy tea, pour
it back and forth between two containers a few times."

"Barley can thrive even on marginal land. You can get pot barley at health
food stores. If possible avoid the pearled, or polished, barley, which is
less tasty and less nutritious.

Cut up enough mushrooms to measure 2 cups. Melt 2 tablespoons butter (yak
butter if available) in a larg saucepan and stir in vegetables until they
are well coated. Continue cooking over medium heat until softened,
stirring occasionally. Mix in 1/4 cup pot barley and then add 4 cups water
(preferable from the nearest mountain spring). Bring rapidly to a boil,
then simmer about an hour, covered. Just before it is done, add 1
tablespoon shoyu (soy sauce) and a grind or so of pepper, if desired. When
the soup is ready, it should be of a chowder-like thickness and the grains
should be soft but chewy. There will be a golden sheen on the surface and
the heavenly smell will waft you across the Himalayas."


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: Ease of Prep: Appearance:

Write an ON-LINE REVIEW and share your thoughts with others.

3 of 3 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Fantastic dumplings!, October 2, 2004 - 10:38 PM
Reviewer: Anonymous from USA
Momo is the best food in the world!! when i first tried momo's i thought i would eat that for rest of my Life! I love momo's

Was this review helpful to you?  Yes  No

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.