Label
All
0
Clear all filters
Appears in
Taste Tibet: Family recipes from the Himalayas

By Julie Kleeman and Yeshi Jampa

Published 2022

  • About
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.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title