Mothuk

Name: Mothuk (Momos in Soup)
Yield: Serves 4–6 (makes about 40–45 momos)
Cuisine: Tibetan
Ingredients: 1 small red onion, thinly sliced; 1½ tablespoon sesame oil; 1½ tablespoon Chinkiang black vinegar; Chopped spring onions (scallions) or coriander (cilantro), to garnish; 1 teaspoon salt; 1 tablespoon light soy sauce; 150 g (5½ oz) spinach, Chinese mustard greens or other seasonal greens; 1½ red onion, finely chopped; Sichuan pepper oil – optional; 2 large garlic cloves, thinly sliced; 2 teaspoons cooking oil; 350 g (12 oz) minced (ground) beef, ideally 15–20% fat content; 3¾ teaspoon salt; Black pepper, to taste; 1 large garlic clove, finely chopped; 1 tablespoon cooking oil; Small handful of finely chopped cabbage – optional; 350 g (2⅓ cups) plain (all-purpose) flour, plus extra for dusting

Momos in Soup

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste Tibet

By Julie Kleeman and Yeshi Jampa

Published 2022

About

Soups and broths are a very important part of the Tibetan cuisine. As well as helping to keep hands and stomachs warm in Tibet’s extreme cold, they also serve to aid digestion. Getting the right balance between dry and wet foods is an important principle of healthy eating, according to traditional Tibetan medicine. Momos are usually accompanied by a soup made from the water over which they have steamed, but mothuk gives you everything in one bowl. Serve with