Tibetan Momo with Vegetables and Tofu
Momos are steamed dumplings originating from Tibet and Nepal, filled with a fragrant mixture of crumbled tofu, cabbage, ginger, and warming spices like turmeric and cumin that reflect the Himalayan culinary tradition. They are served with a fiery tomato and chili dipping sauce called achar that provides the perfect bold counterpoint to the mild filling.
Fragrant Himalayan steamed dumplings stuffed with spiced tofu and cabbage, served with spicy tomato achar.
Nutrition per serving
Ingredients
Dough
Filling
Instructions
Prepare the Dough
Combine flour with warm water and a pinch of salt, mixing until a soft but not sticky dough forms. Knead for 7 to 8 minutes until smooth and pliable, then cover with a damp towel and rest for 25 minutes while you prepare the filling.
Make the Filling
Press the crumbled tofu in a clean cloth to remove excess moisture, then combine with cabbage, grated ginger, cumin, turmeric, salt, and a drizzle of oil. Mix well and taste for seasoning. The filling should be well-seasoned since the plain dough will dilute the flavor.
Shape Half-Moon Momos
Pinch off small balls of dough and roll each into a thin 8 centimeter circle. Place a generous teaspoon of filling in the center, fold into a half-moon, and create tight pleats along the curved edge to seal. Alternatively roll the sealed edge between your fingers to create a rope pattern.
Steam Until Cooked Through
Lightly oil the bottom of a bamboo or metal steamer basket and arrange momos without touching. Place over boiling water and steam for 12 to 15 minutes until the wrappers are glossy and cooked through. Serve hot with tomato chili achar on the side.
Substitutions
Common mistakes
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