Appetizers
Momos
Ingredients
- - 300 g All-purpose flour (2 1/2 cups)
- - 150 ml Water (2/3 cup)
- - 300 g Minced pork or beef (or crumbled datshi cheese for vegetarian filling)
- - 100 g Cabbage, finely chopped (1 cup)
- - 1 medium Onion, finely chopped
- - 2 whole Garlic cloves, minced
- - 1 tsp Fresh ginger, grated
- - 1 tsp Salt (to taste)
- - 1 tbsp Vegetable oil
Method
- Mix the flour with water to form a smooth dough. Cover and rest for 20 minutes.
- Combine the minced meat (or cheese), cabbage, onion, garlic, ginger, salt and oil in a bowl to make the
- Divide the dough into small balls and roll each into a thin round wrapper.
- Place a spoonful of filling in the centre of each wrapper and pleat closed into a dumpling shape.
- Steam over boiling water for 15–18 minutes until the wrapper is translucent and the filling cooked
- Serve hot with Ezay (chili relish) on the side.
Introduction: Momos are steamed dumplings shared across the Himalayan region, adopted into Bhutanese cuisine through close cultural ties with Tibet.
Cultural Background: Momos are steamed dumplings shared across the Himalayan region, adopted into Bhutanese cuisine through close cultural ties with Tibet. In Bhutan they are filled with minced meat, cheese or vegetables and are a beloved snack or starter, especially at gatherings, markets and festivals.
Tips: Keep unused dough covered with a damp cloth to stop it drying out while you work. Do not overfill the wrappers, or they will split during steaming.
Variations: Fill with crumbled datshi and spinach for a vegetarian version. Pan-fry steamed momos briefly for a crisp-bottomed variation.
Vegetarian/Vegan: Replace meat filling with crumbled datshi cheese and finely chopped spinach.
Storage: Refrigerate cooked momos in an airtight container for up to 2 days, or freeze uncooked for up to 1 month.
Reheating: Re-steam for 5–6 minutes until heated through; avoid microwaving, which toughens the wrapper.
FAQs:
Q: Can momos be made ahead?
A: Yes, assemble and freeze uncooked; steam directly from frozen, adding a few extra minutes.
Q: What is Ezay?
A: A fresh Bhutanese chili and tomato relish traditionally served alongside momos.