Main
Bhutanese Momos
- Preparation time
- 1 h
- Servings
- 4 servings (about 20 momos)
Ingredients
- Flour — to buy300 g (10 oz) flour
- Water — to buy150 ml (2/3 cup) warm water
- Ground beef — to buy300 g (10 oz) ground beef
- Onion — to buy1 onion, finely chopped
- Spring onion — to buy2 spring onions, chopped
- Garlic — to buy2 garlic cloves, crushed
- Ginger — to buy1 x 2 cm (3/4 in) piece ginger, grated
- Fresh cilantro — to buya few sprigs fresh cilantro, chopped
- Olive oil — to buy1 tbsp oil
- Salt — to buy1 pinch salt
- Red chili — to buy2 red chilies, chopped (for the dipping sauce)
Preparation
Make the dough: mix the flour, warm water and a pinch of salt until you get a smooth, pliable ball.
Cover the dough with a damp cloth and let it rest for 20 minutes at room temperature to relax the gluten and make it easier to roll out.
Meanwhile, make the filling: mix the ground beef, chopped onion, spring onions, garlic, ginger, cilantro, oil and salt in a bowl.
Knead the filling by hand for 2 minutes until it becomes smooth and slightly sticky.
Divide the dough into small 15 g balls and roll them out thinly into 8 cm circles.
Place a teaspoon of filling in the center of each circle, then pleat the edges up toward the center to form a small sealed pouch.
Arrange the momos in an oiled steamer basket without letting them touch.
Steam for 12-15 minutes over medium heat until the dough turns translucent and the filling is cooked through.
Serve immediately with an ezay dipping sauce (chopped red chilies, tomato and a splash of water) on the side.