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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!

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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.

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3

1 cup flour

1 tsp oil

½ tsp salt

¼ cup water

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

4

Filling

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

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Directions

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.

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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;)

    Reply

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