Steaming

This is the traditional Tibetan way. You can use a metal or bamboo steamer. If you’re using a metal one, lightly brush each steamer basket with oil or line with greaseproof paper. If you’re using a bamboo steamer, line the steamer baskets with greaseproof paper. The momos will need to steam for about 15 minutes, but check each recipe for more specific timings. The water in the base of the steamer or in the wok should be boiling at the point at which the steamer baskets go on and you start counting down the cooking time. Generally speaking, a gas ring will get hotter, and therefore cook faster than an electric one – if you know that your stovetop doesn’t achieve a very high heat, you may need to add a couple of minutes to the stated cooking times.