西藏馍馍
Tibetan momos are steamed dumplings with a savory filling, commonly enjoyed as a street food in Tibet. They are typically filled with meat or vegetables and served with a spicy dipping sauce, perfect for autumn days.
准备时间 Prep
30 分钟 min
烹饪时间 Cook
20 分钟 min
份量 Serves
4 人份 servings
总时长 Total
50 分钟 min
all-purpose flour
water
plus more as needed
ground beef or lamb
or finely chopped vegetables for vegetarian
onion
finely chopped
garlic
minced
ginger
grated
soy sauce
salt
black pepper
vegetable oil
green onions
chopped, for garnish
cilantro
chopped, for garnish
tomato chutney or spicy dipping sauce
for serving
In a large bowl, mix flour and water to form a smooth dough. Knead for 5 minutes, then cover and let rest for 15 minutes.
In a separate bowl, combine ground meat (or vegetables), onion, garlic, ginger, soy sauce, salt, pepper, and oil. Mix well.
Divide dough into small balls, roll each into a thin circle about 3 inches in diameter.
Place a spoonful of filling in the center of each dough circle. Fold and pleat edges to seal, forming a half-moon or round shape.
Arrange momos in a steamer basket lined with parchment or cabbage leaves, leaving space between them.
Steam over boiling water for 15-20 minutes until cooked through.
Serve hot with tomato chutney or spicy dipping sauce, garnished with green onions and cilantro.
Cooking Tips