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Tibetan Momos

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Tibetan Momos

Momos are steamed dumplings with fillings, that make for delicious appetizers. They  originate from Tibet /Nepal, but they are equally  popular in New Delhi, India. It’s a common sight to see street vendors selling fresh and hot momos with spicy garlic chutney!


Making momos at home is not difficult, it’s the pleating of the edges which requires some patience, but the effort is worth the taste.



1 cup flour

1 tsp oil

½ tsp salt

¼ cup water

Knead a pliable dough and let rest for half an hour.



Carrots, grated

Cabbage, grated

Ginger, grated

Green chillies, chopped fine

Cilantro, chopped fine

1 tbsp oil

dash soy sauce

1/2 tsp vinegar

salt and pepper




Heat a pan. Add the vegetables and sauté . Season according to taste.

Roll dough into thin rounds. Make sure the edges are very thin.

Place about 1 tbsp filling in the centre.

Pleat the edges.

Grease the steamer.

Steam for about 15 minutes.

Serve momos with chutney or dipping sauce.



About spicerack

Full time granny, arts enthusiast, compulsive baker and a freelance writer! Practically a nomad, living out of my suitcase literally! Based in Kuwait, New Delhi, and San Diego!

2 responses »

  1. summerraspberries

    I want to try them out, they look really good! You brought me on ideas for my next weekend;)


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