Momos (Tibetan Steamed Dumplings)

Momos are the national comfort food of Tibet and the Himalayan belt, found from Lhasa to Nepal to the hill stations of northern India. These plump steamed dumplings are eaten as breakfast, lunch, dinner, or roadside snack, always served with a sharp chili-tomato dip that cuts their richness.

This filling keeps things traditional with ground beef rather than yak, spiked with ginger, garlic, scallion, daikon, and a healthy handful of cilantro. The chopped daikon (or cabbage) adds crunch and helps the filling steam juicy instead of dense.

The dough is as simple as it gets: flour and water, kneaded and rested under a wet towel. The 30-minute rest relaxes the gluten so the rounds roll out paper-thin without springing back, which is the only way to get that delicate momo wrapper.

Crimping is half folk art, half function. A tight seal keeps juices trapped during the 30-minute steam; a sloppy seal leaks and leaves the filling dry. Aim for pleats all the way around the top and pinch firmly at the center.

Serve with tsal (a salsa of chopped tomato, cilantro, green onion, and garlic) and a side of Sriracha for chili-lovers.

Chef Tips

• Don’t skip the dough rest. Unrested dough is elastic and fights back; rested dough rolls thin and even.
• Squeeze the chopped daikon or cabbage dry in a clean towel before mixing with the beef. Wet vegetables make a sloppy filling that bursts the dumpling.
• Use parchment paper or banana leaves under the momos in the steamer to prevent sticking.
• Steam in a single layer with space around each dumpling. Crowded momos stick together and tear when you lift them out.

Variations

• Swap beef for ground pork, ground chicken, or minced mushrooms for a vegetarian version.
• Add a teaspoon of Tibetan emma (Szechuan pepper) to the filling for a traditional tingly heat.
• Pan-fry steamed momos in a little oil for kothey momo, crisp-bottomed and tender-topped.