Tibetan Momo (Dumpling) Preparation Guide

Discover the Irresistible Momo (Tibetan Dumpling) Recipe from High Camp Taphouse

• Difficulty Level: Advanced
• Serves: 36 momos
• Total Duration: 2 hr 20 min (rest time included)
• Hands-On Time: 1 hr 50 min

Ingredients

Dumpling Wrapper Dough:

• 1 cup all-purpose flour, extra for dusting
• 1/3 cup lukewarm water
• 1/4 teaspoon salt
• Oil, for greasing the steamer basket

Red Tomato Chutney (Golbheda ko Achar):

• 1 teaspoon vegetable oil
• 1/2 cup diced red onion
• 1 garlic clove
• 1 pound fresh vine tomatoes, diced
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon Sichuan pepper
• 1/4 teaspoon lapsi (hog plum) seasoning
• 1/2 cup fresh cilantro, chopped
• 1/2 teaspoon vinegar

Momo Meat Filling:

• 2 cups ground beef (80/20 blend)
• 1/2 cup finely minced cabbage
• 1/2 cup finely minced red onion
• 1/4 cup finely minced fresh cilantro
• 1/4 cup finely minced green onion
• 1/4 cup bone broth
• 1/4 cup soy sauce
• 1 tablespoon garam masala
• 2 teaspoons salt
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 teaspoon jimbu (Himalayan chives) seasoning
• 1 teaspoon turmeric powder
• 1/2 teaspoon Sichuan pepper
• 1/2 teaspoon paprika

Special Equipment Required:

• Pasta rolling machine
• Bamboo or metal steamer

Instructions

Preparing the Wrapper Dough:

1. Scoop and level your flour precisely, then transfer to a bowl and make a well in the center.
2. Pour in water and salt, mixing gradually until clumps form.
3. Knead by hand, adding flour if sticky, for 4-6 minutes until smooth, stretchy, and gluten-activated. Form a ball, wrap, and rest undisturbed for 30 minutes.

Making the Red Tomato Chutney:

1. Heat oil in a pan over medium, saut onion and garlic for 2-3 minutes until fragrant.
2. Add tomatoes, stirring 5-7 minutes until they soften and break down.
3. Stir in salt, cumin, garam masala, turmeric, Sichuan pepper, and lapsi. Reduce heat, cover, simmer 5 minutes, then cool.
4. Blend with cilantro and vinegar to a thick, vibrant sauce perfect for dipping!

Assembling the Momo Filling:

1. In a large bowl, mix ground beef, cabbage, onion, cilantro, green onion, bone broth, soy sauce, garam masala, salt, garlic, ginger, jimbu, turmeric, Sichuan pepper, and paprika until evenly combined. Test by cooking a small patty and adjusting seasonings for bold flavor.

Rolling and Shaping the Wrappers:

1. Flour your surface generously. Divide rested dough in half; flatten one into a pasta machine-friendly rectangle and flour both sides.
2. Pass through widest setting twice, then thin progressively to nearly thinnest, creating a delicate sheet.
3. Cut 3-inch circles with a cutter or glass; flour between stacked rounds. Repeat with remaining dough.

Filling and Cooking the Momos:

1. Spoon 1 tablespoon filling into each wrapper center. Fold in half, pleat decoratively, and seal tightly create 36 steamy treasures!
2. Boil 2-3 cups water in steamer, lightly oil racks. Place momos 1 inch apart; steam high heat 20 minutes until firm and glossy. Serve hot with chutney for an authentic Himalayan feast.

Note: Crafted in a pro kitchen; adapt for home success and savor every juicy bite!

Recipe sourced from High Camp, Sisters, Oregon