Name: Buckwheat & cabbage momos
Prep time: 1 h
Cook time: 22 min
Total time: 1 h 22 min
Yield: Makes about 30
Cuisine: Bhutanese
Ingredients: 1 teaspoon very finely chopped fresh ginger; ¼ teaspoon salt; 60 ml (2 fl oz/¼ cup) vegetable oil; 120 g (4¼ oz) unsalted butter; 1 teaspoon chilli powder; 130 g (4½ oz/1 cup) buckwheat flour; 1 small red onion, finely chopped; 2 garlic cloves, finely chopped; 300 g (10½ oz/2 cups) plain (all-purpose) flour, plus extra for dusting; ¼ teaspoon sichuan peppercorns; 65 g (2¼ oz/½ cup) crumbled feta cheese; Chutney for momos, to serve; ½ white cabbage, roughly chopped; 3 tablespoons poppy seeds

Preparation info

Makes about
30

Difficulty
Medium
Ready in
1 hr 25

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

Momos originated in Tibet — but with the movement of the Tibetan people around the world, every country in the mountainous areas of the subcontinent consider momos as their own. This cabbage and buckwheat momo, however, is uniquely Bhutanese. The great thing with these is that you can fry or steam them.

Ingredients

Chutney for momos, to serve

Method

To make the filling, put the cabbage in a covered steamer basket over a wok or saucepan of simmering water for 5 minutes. Drain well, leave to cool, then squeeze dry. Finely chop the cabbage, place in a large bowl and set aside.

Using a spice or coffee grinder, pulverise the poppy seeds and peppercorns to a fine powder. Add to the cabbage, along with the onion, garlic, ginger, feta, chi

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