Every Tibetan family has a slightly different momo recipe, with various theories on how to make them the most juicy and delicious, or how to keep the dough skins to the desired delicate thinness.
The variations are endless – momos can be meat, vegetarian, steamed (the most popular), fried, and cooked in soup.
Here, we show you how to cook both beef momos and Lobsang’s unique and wonderful vegetarian momos :-) You might like to try also his cheese and spinach momos recip or the super tasty chicke. And learn how many calories are in steamed veg mom.
In case you’re wondering, the word “momo” is pronounced with the same “o” sound as in “so-so.”
The Dough
First of all, make the dough.
If you want to make momo dough for four people, use about 2 cups of wheat flour (we don’t use whole wheat, but rather use white, all-purpose flour) and somewhere between 3/4 cups and 1 cup of water. The amount will depend on your particular flour. (You don’t have to be very exact about these measurements — Tibetans never are!
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