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Tibetan Momo (Vegetable and Paneer Dumplings)

Prep Time:

3 hours

Cook Time:

Serves:

8 serving

Level:

About the Recipe

This Tibetan Momo recipe holds a special place in our hearts, as it was taught to us by a Tibetan nun, Ah Ni, who has been a regular visitor and dear friend. She graciously shared her time and wisdom, demonstrating each step in our home kitchen. Watching her make these momos was not just a lesson in cooking but a beautiful glimpse into Tibetan culture and tradition. We feel truly blessed by this experience and are excited to pass along this recipe, hoping it brings you the same warmth and joy that Ah Ni brought to us.

Ingredients

For the Dumpling Wrapper:

  • 500g wheat flour

  • Water (as needed)


For the Filling:

  • 1/2 cabbage

  • 100g spinach

  • 2 carrots, shredded

  • 200g paneer cheese, crumbled

  • 1 onion, diced

  • 1/2 clove garlic, minced

  • Extra virgin olive oil (EVOO)

  • Salt and pepper, to taste


For the Dipping Sauce:

  • 8 tomatoes, chopped

  • 1 onion, diced

  • 1 clove garlic, minced

  • 1 chili, chopped (optional)

  • Coriander (optional)

  • Salt and pepper, to taste

Preparation

Step 1: Prepare the Dough

  1. Gradually add water to the flour, mixing gently with chopsticks or a spatula until no loose flour remains.

  2. Use your hands to knead the dough until it forms a medium-firm, rough-looking ball. Cover and let it rest for 10-15 minutes.

  3. Knead again until the dough becomes smooth, then cover and rest for at least 30 minutes.


Step 2: Prepare the Filling

  1. In a pot of boiling water, cook the cabbage briefly, then wring out excess water. Repeat for the spinach.

  2. Finely chop the cabbage and spinach, shred the carrots, and add to a large bowl.

  3. Add the diced onion, garlic, crumbled paneer, salt, and pepper. Mix everything well.


Step 3: Make the Dipping Sauce

  1. Heat a wok with a little EVOO and stir-fry the onion, garlic, and optional chili until fragrant.

  2. Add the chopped tomatoes, salt, and pepper, then simmer over low heat for about 20 minutes until thickened. Optionally, add chopped coriander.

  3. Set the sauce aside and store.


Step 4: Assemble and Steam the Momos

  1. After the dough has rested, roll it into thin circles for the wrappers.

  2. Place a small amount of filling in the center of each wrapper, then fold and pinch the edges to seal.

  3. Steam the momos for about 20 minutes until cooked through.


Serve the momos warm with the tomato dipping sauce for a delightful, comforting meal!

Founders of Travelling Bowl

About Us

Welcome to our world at Travelling Bowl, a journey towards vibrant health and a joyful life. We are Claudia and Justin, the heart and soul behind this unique venture that blends holistic healing with the joy of exploration. Our journey is more than a business; it's a reflection of our life's passion and beliefs.

 

Claudia Hofmaier 

#963829

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Disclaimer

The information on this website is not intended to serve as medical advice and should not be used for the diagnosis or treatment of a health problem or disease.

 

© Essential Healing 2024

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