Back in July, during our Belgium getaway, we stumbled upon this Tibetan restaurant that got me totally into making momos at home.

With Thomas’ birthday on the horizon this week, I initially planned to whip up a Mongolian twist. However, navigating their cuisine’s vegan adaptation posed a challenge. Thus, I’ve pivoted to crafting momos, drawing inspiration from the delectable Tibetan ones we savored in Adennes.

Despite having dabbled in dumpling-making since my culinary journey began, this was still my first time crafting momos with heartier wrappers. The outcome was delightful, and I picked up a handful of tricks that can help you succeed right on the first try.

No more waiting – let’s jump right in and get cooking!

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Preptime: 60 MIN

Cook Time: 20 MIN

Total Time: 1 HOUR 20 MIN

Servings: 36

Ingredients:

• 4 cups flour
• 1 1/3 cups boiling water
• 1/4 tsp salt
• 1 carrot
• 100g red cabbage
• 1 handful soy protein pieces - soaked in cold water
• 1 handful wood ear mushroom - soaked in cold water
• 1 large onion
• 50g ginger
• spring onion
• 1 tb sesame oil
• 1 tb Lee Kum Kee mushroom sauce
• 1 tsp salt
• 1 tsp MSG

Instructions:

1. Add the flour into a mixing bowl
2. Slowly add the water and mix well (start first with 1 cup then add more when needed)
3. When the dough is formed into a bowl, let it sit for at least 30 minutes
4. Mince the carrot, cabbage, soy protein, wood ear mushroom, onion, ginger and spring onion using a food processor
5. Add vegetables into a mixing bowl
6. Add the sauces and mix the filling well
7. On a clean surface, roll out the rested dough into a rectangle and use the cookies cutter to cut the dough into 36 equal circles for the wrappers
8. For each wrapper, add 1 tsp of filling and form them into a momo shape. Check out my Instagram for the instructions
9. Steam the momos in 20 minutes and enjoy with hot sauce or soy sauce