Lee's Incredible Momos Recipe - Allrecipes.com
Lee's Incredible Momos Recipe
  • READY IN 1 hr

Lee's Incredible Momos

Recipe by  

"Momos are traditional Tibetan steamed dumplings. Very easy to make and disappear quickly!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. Bring 3 inches of water in a large pot of water to a boil. You may also do this with a wok and steamer baskets.
  2. In a large bowl, mix together the ground beef, onion, spinach, garlic, 1 teaspoon ginger, green onion, cilantro and salt. Place a spoonful of the filling onto a wonton wrapper; fold and crimp to seal. If necessary, wet the edges with water. Repeat with remaining filling and wrappers.
  3. Set a steamer tray in the pot, and place the momos on the steamer. Steam over rapidly boiling water for 30 minutes. Serve with the dipping sauce.
  4. To make the dipping sauce, mix together the soy sauce, rice vinegar, chili oil and grated ginger in a small bowl.
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Reviews More Reviews

Most Helpful Positive Review
Apr 19, 2010

Here is my Momo tip of the day that got rave reviews from my guest. prepare as instructed but instead of steaming get a nice large non stick skillet on medium heat with a couple Tbls of light oil like EVOO. Place the dumplings in the hot skillet large side down and cook without turning 5 minutes until brown. get a nice tight fitting lid then drizzle a couple of TBLS of water into skillet and slap the lid on let cook for another 5 min or so... Oh Man! Make a nice spicy-sweet dipping sauce and you are rockin! serve em hot! Good luck keeping up with the demand!

 
Most Helpful Critical Review
Dec 21, 2006

I originally reviewed this recipe and gave it lower rating, but I did some research. I really like this recipe and I love the flavor, filling, etc., plus it's easy to make and calls for stuff you have around the house. BUT - when you steam them, YUCK! The wrappers look gross, and they stick together, rip apart, etc. That was what made this UNuseful to me. Maybe this little piece of information will help: when you steam these, you either need to space them apart so they are not touching, OR you need to oil the wonton wrapper (or egg roll wrappers, if you use bigger ones, like I did) so they won't stick. I am excited to try this again.

 
Aug 12, 2010

Momos are actually form Nepal. Instead of onions if you fry shallot till golden and mix it with the meat it'll taste better. Plus there is a different dipping sauce for momos fry some cut tomatoes till the its kinda dry ( you might want to add some water in the pot to take the tomato stuck in the pot out ) and blend it with some fresh cilantro fried garlic chilies and salt to taste. Add some sesame seeds before blending to make the sauce a bit thick so that it sticks to the momos. If you go to some indian store you can buy some spices for momo to add flavor.

 
Mar 01, 2005

Very tasty! For the filling I didn't have fresh cilantro so I used 1T of dried cilantro instead. Also for the dipping sauce I didn't have chile oil but did have hot chile paste so I used 2t vegetable oil and 1t chile paste. The only problem I had was steaming them. I had a lot of them and used egg roll wrappers instead of wonton -- the wrappers were really thin and stuck fast to the metal of the steamer tray, and to each other. So they tasted good but kind of fell apart when I tried to take them out. I will experiment more with this (different folding method or cooking longer, or cooking uncovered instead of covered) because the recipe was good enough for me to want more!

 
Sep 28, 2009

When steaming: I lived in China and when my friends steamed they used bamboo steamers and oiled the wood - I also observed some using oiled cheese cloth as a layer on the bottom of the steamers. Hope it helps.

 
Sep 21, 2009

Authentic momos would not be made with beef as many people from this area of the world are Hindus. Try using ground chicken, goat or pork. Cumin is also a necessity to differentiate it from goyza or Chinese dumplings. Also, momo is made with round wraps and not the square won ton wraps called for in this recipe.

 
Aug 11, 2009

I tried a different approach. I cooked the ingredients together first. I then spooned them into the round wrappers. I baked them in the oven on a cookie sheet just until the edges were brown. They were good but needed a sweet dipping sauce.

 
Sep 29, 2007

Very good recipe and very easy to make. Very close to what I was served at at tibetian tea. I have also used dumpling wrappers from the local asian market. If you take the momos out while they're hot you can give them a quick coat of oil to keep them from sticking. Keep them spaced in the steamer to avoid any sticking. We prefer using sweet Thai chili sauce for dipping. All around a very good recipe.

 

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Nutrition

  • Calories
  • 315 kcal
  • 16%
  • Carbohydrates
  • 18.8 g
  • 6%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 25.3 g
  • 51%
  • Sodium
  • 566 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

HEYHON53
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