Bhutanese Momo

Name: Bhutanese Momo
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Bhutanese
Ingredients: 2 cups all-purpose flour; 250g minced chicken; 1 cup cabbage, finely chopped; 1 small onion, minced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 2 tbsp soy sauce; 1 tbsp sesame oil; Salt and pepper; Water for dough

Momo (moh-moh)

Steamed Dumplings

⏱ Prep Time 45 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 290 kcal

Juicy steamed dumplings filled with seasoned minced chicken, cabbage, and ginger, wrapped in thin dough and served with fiery Bhutanese chili sauce.

Nutrition & Info

Protein 18.0g

Carbs 32.0g

Fat 10.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

steamer mixing bowl rolling pin

Presentation Guide

Vessel: bamboo steamer basket

Garnishes: cilantro, chili flakes

Accompaniments: ezay, tomato chutney

Ingredients

2 cups all-purpose flour
250g minced chicken
1 cup cabbage, finely chopped
1 small onion, minced
2 cloves garlic, minced
1 tbsp ginger, grated
2 tbsp soy sauce
1 tbsp sesame oil
Salt and pepper
Water for dough

Instructions

1
Make dough by mixing flour with water until smooth. Knead 10 minutes, cover and rest 20 minutes.
2
Mix chicken, cabbage, onion, garlic, ginger, soy sauce, sesame oil, salt, and pepper.
3
Roll dough into small circles. Place a tablespoon of filling in the center.
4
Pleat and fold edges to seal, forming a crescent or round shape.
5
Steam momos for 12-15 minutes until dough is cooked and filling reaches 75°C.
6
Serve immediately with spicy ezay dipping sauce.

💡

Did You Know?

While momos originate from Tibet, Bhutanese momos are distinguished by their generous use of chilies in the accompanying sauce.

Chef's Notes

Equipment Tips

steamer
mixing bowl
rolling pin

Garnishing

cilantro, chili flakes

Accompaniments

ezay, tomato chutney

The Story Behind Bhutanese Momo

Momos entered Bhutan through Tibetan cultural exchange centuries ago. Bhutanese cooks adapted the filling and accompaniments to local tastes, making the chili dipping sauce (ezay) as important as the dumpling itself. Today momos are ubiquitous street food in Thimphu.

🕐 Traditionally enjoyed snack or appetizer 📜 Origins: Tibetan influence, adapted locally

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