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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.

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  1. MMRuth RE: Candy May 11, 2008 10:34 AM

    Those look delicious - what is the filling?

    1 Reply
    1. re: MMRuth
      Candy RE: MMRuth 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.

    2. Candy RE: 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. Sam Fujisaka RE: Candy 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 RE: Sam Fujisaka 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.


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