Veggie Momo Recipe
by Tenzin P.
Momo is a dumpling filled with vegetables or meat. It is popular in Tibet.
2 c. whole wheat flour + 1 c. white flour mix together
green onions (one bunch)
½ onion, chopped
mushrooms, sliced (one box)
spinach or other vegetables
garlic and ginger, chopped
1 tsp. salt
2 T butter
First, mix wheat and white flour together then stir in 1½ cups water. Let sit on counter for 15-20 minutes. Roll into a ball.
Melt the butter in pan and add mushrooms to cook. Then add other vegetables and cook. Add salt.
Take walnut-size pieces of dough and roll out on lightly floured cutting board into 2½” circles. Put one spoonful of vegetable mixture in center. Fold in half and with wet fingers, pinch the edges closed. Let the extra “soup” drip out and then pinch edges in a pattern (like a pie crust).
Boil a large pot of water and steam momo in a steaming basket above steam for 10-15 minutes (20 minutes for meat). Momo is finished cooking when, after 10-15 minutes, the steam is not sticky. Turn off the heat and five minutes leave it. Some people enjoy fresh, hot momo, others like it warm.