Momos
Tibetan-style steamed dumplings filled with meat, cheese or cabbage, sold on every corner in Thimphu and dipped in chilli sauce.
Ingredients
- 300 g flour
- 150 ml warm water
- 300 g minced pork or beef (or cabbage and cheese, for a vegetarian version)
- 1 onion, chopped
- 1 piece of ginger, grated
- 2 garlic cloves
- Salt and a tablespoon of oil
- Sauce: 2 tomatoes, 1 chilli, garlic and salt
How to make it at home
- Knead the flour with the water to a smooth dough and leave it to rest for 20 minutes.
- Mix the meat with the onion, ginger, garlic, salt and oil.
- Roll out thin 8 cm circles, add the filling and close them with pleats into little purses or half-moons.
- Steam them for 12 to 15 minutes on an oiled base.
- For the sauce, blend the roasted tomato with the chilli, garlic and salt.
The trick: Cheese momos are very typical in Bhutan: try filling them with chopped cabbage and fresh cheese.