Momo (Bhutanese Beef and Cabbage Dumplings)
Local name: མོག་མོག
In short: Steamed dumplings filled with beef, cabbage, ginger and garlic, served with a fresh chili dip. A favorite Bhutanese snack and party dish. It takes about 1 h 20 min in total and makes 5 servings.
- Prep
- 1 h
- Cook
- 20 min
- Resting
- 30 min
- Total
- 1 h 20 min
- Servings
- 5
- Difficulty
- Medium
- Calories
- 420 kcal
Momo are the dumplings Bhutanese families make for gatherings, festivals and any day that calls for a snack. Beef and cabbage is the most common filling, seasoned with ginger, garlic and cilantro, though pork and cheese-and-spinach versions are also popular. The dumplings are steamed until the wrappers turn glossy and eaten hot with a fiery chili sauce, often made fresh with tomato and cilantro.
Instructions
- Mix the flour, salt and warm water and knead for 8 minutes until smooth. Cover and rest for 30 minutes.
- Toss the chopped cabbage with 1/2 teaspoon of the salt and leave for 10 minutes. Squeeze out the water with your hands.
- Mix the beef, cabbage, onion, garlic, ginger, cilantro, remaining salt, pepper and oil until well combined.
- Roll the dough thin and cut out 8 cm (3 in) circles. Roll the edges slightly thinner than the centers.
- Put a tablespoon of filling in the middle of each circle. Fold the edges up and pleat them around the filling, pinching the top closed.
- Oil a steamer well and place the dumplings 2 cm (3/4 in) apart. Steam over boiling water for 12 to 15 minutes. The filling should reach 71°C (160°F).
- Mix the dip ingredients and serve alongside the hot dumplings.
Tips
- Squeeze the cabbage dry or the filling turns watery and the wrappers tear. Fatty ground beef gives juicier momo.
- For a vegetarian version, replace the beef with 300 g of crumbled cheese or firm tofu and 200 g of chopped spinach.
Questions and answers
Can I freeze momo?
Yes. Freeze them uncooked on a tray, then bag them for up to 3 months. Steam from frozen for 18 to 20 minutes.
Can I fry momo?
Yes. Pan-fry steamed momo in a little oil until the bottoms are crisp and golden, then serve with the dip.
What is the difference between Bhutanese and Nepali momo?
The idea is the same. In Bhutan the fillings are usually simpler, often beef or pork with cabbage, or cheese and greens, and the dip is a fresh chili relish.
How long does it take to make Momo (Bhutanese Beef and Cabbage Dumplings)?
About 1 h 20 min in total: 1 h of preparation and 20 min of cooking.
How many calories are in Momo (Bhutanese Beef and Cabbage Dumplings)?
About 420 kcal per serving, with 21 g of protein, 50 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 50 g |
| Fat | 15 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
