Momo, as served by High Camp, located in Sisters, Oregon, as seen on Diners, Drive-Ins and Dives, season 37.
Recipe courtesy of High Camp Taphouse

Momo (Tibetan Dumpling)

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  • Level: Advanced
  • Total: 2 hr 20 min (includes resting time)
  • Active: 1 hr 50 min
  • Yield: 36 momos


Wrapper Dough:

Tomato Sauce (Golbheda ko Achar):

Momo Filling:


Special equipment:
a pasta machine; a steamer
  1. For the dough: Measuring flour accurately is very important. When scooping your flour to measure, scrape the excess off with a knife or other straight edge object. Pour the flour into a bowl. Make a well in the center.
  2. Pour the water and salt into the well and slowly incorporate the flour until it forms chunks.
  3. Knead the dough, dusting with flour if the dough is too soft. Continue kneading until the gluten develops, 4 to 6 minutes. It should be smooth and elastic.
  4. Make it into a dough ball, then cover it and set aside for 30 minutes.
  5. For the tomato sauce: Heat a medium pan on medium heat and add the oil; let get hot. Add the onion and garlic and saute for 2 to 3 minutes. Add the tomatoes and let cook, stirring, 5 to 7 minutes.
  6. Add the salt, cumin, garam masala, turmeric, Sichuan pepper and lapsi and mix well.
  7. Cover and let simmer for 5 minutes on low heat. Stir and turn the stove off. Let the tomatoes cool down.
  8. In a blender, combine the cooked ingredients with the cilantro and vinegar. Blend for a few seconds until thick and smooth.
  9. For the momo filling: In a bowl, add the beef, cabbage, onion, cilantro, green onion, bone broth, soy sauce, garam masala, salt, garlic paste, ginger paste, jimbu, turmeric, Sichuan pepper and paprika and mix together. Cook small amount of meat filling to taste before cooking the rest.
  10. To roll the pasta: Dust a workspace with flour. Cut the dough in half. Flatten a piece of dough with your palm into a long rectangular shape that will fit into a pasta machine. Lightly sprinkle with flour on both sides.
  11. Start from the thickest setting on the pasta maker and roll the dough through two times, but do not fold the dough, as this will make the wrapper too tough. Move the setting thinner and roll the dough two times; continue doing this up to one of the thinnest settings. The dough should now be a long rectangular shape.
  12. Cut rounds using a 3-inch biscuit cutter or plastic tumbler. If you need to stack, lightly dust flour each. Repeat the process with the remaining dough.
  13. Scoop 1 tablespoon filling into the middle of each wrapper. Fold in half and pinch along the edge of the wrapper into a pleat, pinching it well to seal. Repeat for all wrappers.
  14. Boil 2 to 3 cups water in a steamer and bring to a boil. Grease the steamer insert with oil. Place the momos, keeping about 1 inch between them so they don't touch. Steam on high until they are no longer sticky when you touch them, about 20 minutes. Serve with the tomato sauce.