Recipe: Momo (Dumpling with beef, pork or vegetables)
½ kg wheat flour
300g beef, pork or vegetable
1 piece of ginger 1
Oil/butter (preferably mustard oil)
Mix flour with cold water and knead into dough, place aside. Mince beef/pork or vegetable and mix with finely chopped onion and ginger. Finally pour heated oil or butter to the mixed ingredients and blend evenly with salt. Keep aside to cool.
Roll the dough roughly into about 2 mm and cut into a circular shape using dough and then steam for about 25 minutes. Making the shape of the dumpling is an art.
Momo has become a universal delicacy. You can use meat, fruits, vegetables or cheese of your choice for the filling. Among Bhutanese, momo is enjoyed with chili paste. Momo-making brings fond memories since normally all family members take part in it.
RECIPE FROM AUTHENTIC BHUTANESE COOKBOOK BY PUNAP UGYEN WANGCHUK
STORY BY SARAH CAHLAN
PHOTOGRAPHY BY MICHAEL MARQUAND