Entree: China – Tibet – མོ་མོ ➤ momo (Steamed or pan-fried Tibetan-style dumplings filled with spiced meat and vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 7 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (360 g) all-purpose flour
- 1 cup (240 ml) warm water (about 100–110°F / 38–43°C)
- 1 tsp (6 g) salt, divided
- 1 lb (454 g) ground yak or ground beef
- 1 medium onion, approx. 6 oz (170 g), finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, minced (about 0.21 oz (6 g))
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) toasted sesame oil
- 1/2 tsp (2 g) ground white pepper
- 1/4 cup (60 ml) water or low-sodium chicken stock (to moisten filling)
- Vegetable oil for brushing or shallow frying, about 2 tbsp (30 ml)
- Dipping sauce:
  - 2 tbsp (30 ml) soy sauce
  - 2 tbsp (30 ml) rice vinegar
  - 1 tbsp (15 ml) chili oil or 1 tsp (5 g) fresh chopped chili
  - 1 tsp (5 ml) toasted sesame oil

Show original ingredient measurements

- 3 cups (360 g) all-purpose flour
- 1 cup (240 ml) warm water (about 100–110°F / 38–43°C)
- 1 tsp (6 g) salt, divided
- 1 lb (454 g) ground yak or ground beef
- 1 medium onion, approx. 6 oz (170 g), finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, minced (about 6 g)
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) toasted sesame oil
- 1/2 tsp (2 g) ground white pepper
- 1/4 cup (60 ml) water or low-sodium chicken stock (to moisten filling)
- Vegetable oil for brushing or shallow frying, about 2 tbsp (30 ml)
- Dipping sauce:
  - 2 tbsp (30 ml) soy sauce
  - 2 tbsp (30 ml) rice vinegar
  - 1 tbsp (15 ml) chili oil or 1 tsp (5 g) fresh chopped chili
  - 1 tsp (5 ml) toasted sesame oil

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the dough: in a bowl combine flour and 1/2 tsp (3 g) salt; gradually add warm water and mix until a rough dough forms. Knead on a lightly floured surface 6–8 minutes until smooth and elastic. Cover and rest 30 minutes.
2. Prepare the filling: heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Add chopped onion and sauté until translucent, 4–5 minutes. Add garlic and ginger and cook 30 seconds until fragrant; remove from heat to cool slightly.
3. Combine filling: in a bowl mix ground meat, sautéed onion mixture, cilantro, soy sauce, sesame oil, white pepper, remaining 1/2 tsp (3 g) salt, and 1/4 cup (60 ml) water or stock until well combined.
4. Divide dough: roll rested dough into a log and cut into 24 equal pieces (about 1.5 oz (45–50 g) each). Roll each piece into a 3–4 inch (7–10 cm) diameter round, thinning the center slightly.
5. Fill and shape momos: place about 1 tbsp (15–18 g) filling in the center of each wrapper. Pleat and pinch the edges to seal into round or pleated half-moon shapes, ensuring no air pockets remain.
6. Steam method: arrange momos in a single layer in a steamer lined with cabbage leaves or parchment, leaving space between. Steam over boiling water 12–15 minutes until dough is tender and filling is cooked through.
7. Pan-fry (potsticker) method: heat a nonstick skillet over medium-high and brush with 1 tsp (5 ml) oil. Place momos in skillet and fry until bottoms are golden, about 2 minutes. Carefully add 1/4 cup (60 ml) water, cover immediately, and steam 6–8 minutes until water evaporates and wrappers are cooked.
8. Make dipping sauce: whisk together soy sauce, rice vinegar, chili oil, and toasted sesame oil.
9. Serve hot: transfer cooked momos to a platter and serve immediately with the dipping sauce.

1. Make the dough: in a bowl combine flour and 1/2 tsp (3 g) salt; gradually add warm water and mix until a rough dough forms. Knead on a lightly floured surface 6–8 minutes until smooth and elastic. Cover and rest 30 minutes.
2. Prepare the filling: heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Add chopped onion and sauté until translucent, 4–5 minutes. Add garlic and ginger and cook 30 seconds until fragrant; remove from heat to cool slightly.
3. Combine filling: in a bowl mix ground meat, sautéed onion mixture, cilantro, soy sauce, sesame oil, white pepper, remaining 1/2 tsp (3 g) salt, and 1/4 cup (60 ml) water or stock until well combined.
4. Divide dough: roll rested dough into a log and cut into 24 equal pieces (about 1.5 oz / 45–50 g each). Roll each piece into a 3–4 inch (7–10 cm) diameter round, thinning the center slightly.
5. Fill and shape momos: place about 1 tbsp (15–18 g) filling in the center of each wrapper. Pleat and pinch the edges to seal into round or pleated half-moon shapes, ensuring no air pockets remain.
6. Steam method: arrange momos in a single layer in a steamer lined with cabbage leaves or parchment, leaving space between. Steam over boiling water 12–15 minutes until dough is tender and filling is cooked through.
7. Pan-fry (potsticker) method: heat a nonstick skillet over medium-high and brush with 1 tsp (5 ml) oil. Place momos in skillet and fry until bottoms are golden, about 2 minutes. Carefully add 1/4 cup (60 ml) water, cover immediately, and steam 6–8 minutes until water evaporates and wrappers are cooked.
8. Make dipping sauce: whisk together soy sauce, rice vinegar, chili oil, and toasted sesame oil.
9. Serve hot: transfer cooked momos to a platter and serve immediately with the dipping sauce.