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Tibetan momos

⏱ 60 min🍳 15 min👤 3 pp★★★★☆

With today’s recipe we are travelling halfway around the world to the heart of Asia, to try a specialty that will certainly not leave you unmoved. Momos are a Tibetan dish, in origin quite similar to Italian ravioli. They are the national dish of Tibet, and if you ever have a chance to make a trip to this evocative and beautiful land, you should definitely not pass up the opportunity to try them in their homeland. Meanwhile, if you’re looking forward to making something a little different at home, and can’t wait to travel to Tibet, we will show you how to make the best-known version with a filling of cauliflower and other vegetables, combining them with a tasty and slightly spicy tomato sauce. They are cooked, not in boiling water as normal for Italian cookery, but by steaming. Try them!

Ingredients

Nutritional values 520 kcal / serving
Protein
12g
Carbohydrates
72g
Fat
18g
Fiber
6g

* approximate values per serving

Information
60 minutes Total time
15 minutes Active time
Serves 3 persons
★★★★☆ Hard

Preparation

Make a dough with flour and water and form into a tube about 4cm wide. Dice all the vegetables and boil them in salted water. Crumble up the tofu with your hands. Chop the red pepper, onion, garlic and grated ginger. Fry the garlic, onion, ginger and chilli in a wok with melted butter, then add the tofu and sprinkle with soy sauce. Prepare the kopan masala, grinding in a mortar the following spices: black pepper, cumin seeds, cardamom seeds, coriander seeds, cinnamon, cloves, nutmeg. Add the veg to the wok and season with a teaspoon of the kopan masala, then add a dash of vinegar and reduce. Add the diced, boiled potatoes. Prepare the momo sauce by frying the ginger, red pepper, onion and garlic. Add the tomato passata, salt and season with plenty of sugar and cook for 30 minutes. Prepare the momos by rolling out the individual pieces of dough to form little circles. Place a pastry circle in the palm of your hand and fill with the spicy veg mixture. Turn over the pastry to form a half-moon pasty shape, using a particular movement of your hand to form the characteristic ripples. Steam the momos. Serve with the tomato sauce.

Tips
If you want to follow the authentic and traditional Tibetan method of making your momos, after steaming you should cook them in butter or on a hotplate.
Trivia
In fact, although momos are typically Tibetan, you can also find them in other countries nearby, where the Tibetan diaspora live, like Nepal or Bhutan.

Step by step

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Additional information

Tibetan Momos with Mixed Vegetables

Tibetan Momos can be easily adapted with a variety of vegetables, making the dish even more colorful and nutritious. To prepare the Momos with mixed vegetables, you can use carrots, cauliflower, peas, and green beans, all diced and steamed. These vegetables not only add freshness but also a mix of flavors that enrich the preparation. The process remains similar: you start with the dough preparation and, once the vegetables are ready, mix them with tofu and spices. This method allows for personalizing the Momos according to individual tastes, making them a versatile dish suitable for any occasion.

Tibetan Momos Thai Style with Exotic Spices

Tibetan Momos can be reinterpreted in a Thai style, using typical spices from this cuisine. In this variant, the filling can include ingredients such as Thai basil or fresh chili, adding a touch of freshness and spiciness to the dish. The preparation remains essentially the same, but you can also add a light touch of fish sauce to further enhance the flavors. This approach not only maintains the tradition of Momos but enriches it with the aromatic notes of Thai cuisine, creating a dish that stands out for its fragrance and enveloping taste.

Light Tibetan Momos with Vegetable Filling

For those looking for a lighter version of Tibetan Momos, you can prepare a light recipe using only vegetables and minimizing the use of butter and oil. A filling of carrots, zucchini, and cauliflower, with the addition of spices like ginger and chili, offers a tasty and healthy alternative. Additionally, you can opt for steaming instead of pan-frying, keeping the nutrients of the ingredients intact. This version is not only lower in calories but also rich in vitamins and minerals, making the Momos an ideal choice for those who want to maintain a balanced diet without sacrificing flavor.

Nutritional Benefits of Tibetan Momos and Approximate Calories

Tibetan Momos, thanks to their fresh and varied ingredients, offer numerous nutritional benefits. Tofu, a source of plant-based protein, is particularly valued for its iron and calcium content. The vegetables used, such as carrots and cauliflower, are rich in vitamins A and C and fiber, contributing to good digestion. On average, a serving of Momos contains about 200-250 calories, depending on the filling and cooking method. This makes the dish not only tasty but also a healthy option for a complete meal, ideal for those looking to balance flavor and health in their daily diet.

How to Store Tibetan Momos?

A common question among those preparing Tibetan Momos is whether they can be stored and for how long. Momos can be stored in the refrigerator for up to 2-3 days, wrapped in plastic wrap or in an airtight container to prevent them from drying out. If you want to keep them longer, you can freeze them. In this case, it is advisable to cook them first and then let them cool completely before placing them in a freezer bag. They can be stored in the freezer for about 2 months. When you want to consume them, simply reheat them by steaming or in a pan, and they will be ready to enjoy as if they were freshly made.