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Tibetan Momos from Duguid and Alford's new book Beyond the Great Wall, recipes and travels in the other China

Candy May 11, 2008 10:32 AM

Yesterday afternoon I decided to try out the Momos from D&A's new book. I am going to be testing some Asian dumpling recipes for Andrea Nguyen's (Into The Vietnam Kitchen) about Asian dumplings and when I talked with her we mentioned the Momos.

The recipe was not terribly difficult. I did have a bit of trouble with the dumpling wrappers, the flour to water ratio seemed a bit off so I had to play with it a bit. I could have used half again as much dough to get the dumplings to look like they did on the cover of the book. The recipe called for 1 Tbs. filling for each Momo and the photo on the cover of the book showed a bigger top not. Rolling out the dough was not hard, I used a silpat, Fench pin and a square of plastic to help prevent sticking. I am wondering if oiling each dough ball just a tiny bit might be of help in getting the dough stretched. The Momos were delicious. I made the suggested dipping sauce with soy, black vinegar an Sirracha to go with. I will definitely make these again.

 
 
  1. Sam Fujisaka May 12, 2008 07:21 AM

    They look great! But how big are they? One of my ex-PhD students used to organize momo making paarties at my place in the Philippines. Our momos were bite sized (and a lot of work), with maybe 50 fitting into a steamer.

    1 Reply
    1. re: Sam Fujisaka
      Candy May 12, 2008 02:45 PM

      Hi Sam, each Momo had 1full Tbs. of filling so about 2 bites in size. Andrea is going to be sending me her recipe to try for her book. In the D&A book the dough was problematic. Andrea's recipe calls for more water and for it to be boiling instead of just warm. It will be interesting to compare the 2.

      Candy

    2. Candy May 11, 2008 04:41 PM

      I meant to say that Andrea Nguyen is working on a new book about Asian dumplings, no major details yet which will be revealed with the new book, but Tibetan (notice the typo above, I tried to correct it). Momos are really good. I may be making them every other month or so to have on hand. Not a dumpling you will find readily available, frozen in many Asian groceries.

      1. MMRuth May 11, 2008 10:34 AM

        Those look delicious - what is the filling?

        1 Reply
        1. re: MMRuth
          Candy May 11, 2008 11:02 AM

          The filling can either be beef or lamb, I used beef. Either needs a bit of fat in it, chopped scallions, chopped cilantro, minced ginger, chili paste, salt and pepper.

          This book is a great addition to any Asian cookbook collection. As with all of thier books, a great cookbook and travelogue.

          I am going to make some of A. Nguyen's chicken meat balls that get grilled then wrapped in rice paper and lettuce with fresh herbs and a spicy dipping sauce this week. Today it is too cool and damp for that sort of meal. I did get the meat base prepared yesterday between steps in the Momos.

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