Check out this Tibetan vegan momo making guide
Originating from Tibet, Tibetan momos have gained popularity far beyond the Himalayan region. These dumplings, traditionally filled with either vegetables or meat, are presented here in a vegan version. This guide ensures they are accessible to everyone, regardless of dietary preferences. With their rich cultural heritage and delightful taste, momos offer a unique culinary journey worth exploring. Let's get cooking.
Gather the following ingredients
For the dough: Mix two cups of all-purpose flour, one tablespoon of oil, and water as needed. For the filling: Combine one cup chopped cabbage, one-half cup grated carrot, one-half cup chopped bell pepper, one tablespoon chopped ginger, two tablespoons soy sauce, salt to taste, and saute with one teaspoon oil. Also, prepare vegetable oil for greasing the steamer.
Prepare the dough
In a large mixing bowl, combine two cups of all-purpose flour with one tablespoon of oil. Gradually add water and knead to form a smooth dough. It should be firm yet pliable, easy to shape without cracking. Cover it with a damp cloth and let it rest while you prepare the filling. This process ensures the dough achieves the right texture for momos.
Make the filling
Heat one teaspoon of oil in a pan over medium heat. Add the ginger and saute for about two minutes until fragrant. Then add in all your vegetables: cabbage, carrot, and bell pepper. Cook for about five minutes until they're soft but still have some crunch. Stir in two tablespoons of soy sauce and salt to taste before removing from heat to cool.
Shape your momos
Divide your rested dough into small balls - you should get around 20 from this quantity. Roll each ball into a thin circle about three inches in diameter; keep the center slightly thicker than the edges for better sealing. Place a spoonful of your cooled filling into each circle's center, then bring edges together to seal them shut by pinching or pleating as desired.
Steam your momos
Grease your steamer's surface lightly with vegetable oil to prevent sticking, then arrange your momos so they're not touching each other too closely; they will expand slightly as they cook. Steam over boiling water for about 10 minutes or until they appear translucent and shiny on top. Enjoy these delicious Tibetan vegan momos hot with your favorite dipping sauce!
