Preparation info
    • Difficulty


Appears in
Cooking for Crowds

By Merry White

Published 1974

  • About

Momos are meat-filled dumplings, native to Tibet, which combine the texture and style of Chinese dumplings with a spicy meat filling reminiscent of Indian curries. I learned to make these in Nepal, where we used water buffalo for the ground meat filling, but a mixture of beef and pork seems to work almost as well. These can be made in large quantities and frozen after they have been steamed, for later resteaming or frying in oil. They are traditionally served with a clear broth that