Ladakh Ladakhi Momo Beef Yak Cheese Dumpling Traditional

Method

1. 1

   Make dough: mix flour and salt. Add warm water gradually and knead 8 minutes until smooth and elastic. Cover. Rest 30 minutes.

2. 2

   Make filling: combine minced beef with crumbled chhurpi, very finely chopped onion, grated ginger, green chillies, soy sauce, salt, black pepper and spring onions.

3. 3

   Mix thoroughly. The chhurpi adds a pleasantly salty cheesy note.

4. 4

   Divide dough into 20 balls. Roll each into a thin circle about 8 cm wide.

5. 5

   Place 1 heaped tbsp filling in the centre.

6. 6

   Pleat and seal the top firmly in small overlapping folds.

7. 7

   Set up a steamer lined with oiled parchment.

8. 8

   Arrange momos with space between them.

9. 9

   Steam on medium-high for 15 minutes until the wrappers are firm and translucent. Serve with tomato chutney.