Mothuk

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

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