Tibetan Momo a.k.a Dumpling

Tibetan momo’s define who we are. Tibetans have momo for almost all kinds of special events. I love momo’s and my family loves it too. It’s a long process so be prepared. It’s worth the wait too. 😉

This recipe serves about 4 people. Time to start !

The Dough

For the dough, mix 3 cups flour and about 3/4 cup of water very well by hand and keep adding water until you make a pretty smooth ball of dough. Then knead the dough very well until the dough is flexible. Wrap the dough in a plastic wrap because we don’t want the dough to dry out.

The Filling


  • 2 lbs ground beef
  • 3 onions
  • 1 tsp chopped ginger
  • 4-5 garlic cloves (chopped)
  • A bunch of cilantro
  • 2 tsp salt

Put all of the ingredients in a big bowl. Mix everything together very well with your hand.


Place the dough on a cutting board and use a rolling pin to roll it out thinly. After you have rolled out the dough, you will need to cut it into little circles for each momo. After you cut your dough into small circles, you are ready to add the filling to the circular dough.

Put about 1 tablespoon of filling into center of dough circle and shape. (You’ll need some practice when it comes to shaping, but just make sure there aren’t any holes after you shape the momo’s :))


Finally, you should boil water in a large steamer. Oil the steamer surface lightly so the momo’s won’t stick to the metal, then place as many as you can without touching each other. Steam the momo’s for 20 minutes. It’s now ready to be served. Enjoy it with soy sauce or hot sauce to dip them in.


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