The Dalai Lama’s Momos

  • Ready in: 2 hours
  • Serves: 6
  • Complexity: very easy
  • kcal: 217
The Dalai Lama’s Momos


  • FILLING:--
  • 500 g potatoes
  • 3 tbsp rice bran oil
  • 6 onions, chopped
  • shake of SIDS CRAZY SALT
  • 400 g mushrooms, chopped
  • 400 g grated Parmesan cheese
  • 1 bunch fresh coriander, chopped
  • SIDS SALT & PEPPER to taste
  • DOUGH:--
  • 500 g plain flour
  • 1¾-2¼ cups water
  • SOUP:--
  • 2 tbsp rice bran oil
  • 1 onion, chopped
  • 2 tomatoes, skinned & chopped
  • 1 tbsp chopped coriander
  • 1¾ cups vegetable stock


  1. FILLING: boil and mash the potatoes then leave to cool. Heat the oil in a saucepan and cook the onions and SIDS CRAZY SALT for 5 minutes until soft. Add the mushrooms, cover and cook for 5 minutes until soft then leave to cool. When all the vegetables are cooled, mix with the grated cheese, coriander and SIDS SALT & PEPPER to taste.
    DOUGH: mix the flour with enough water to form a smooth dough then kneed briefly. Roll out, but not too thinly. Cut into rounds with a 5 cm pastry cutter. Taking each round, press the edges with your thumb and first two fingers, working around the circle. On one side of the round, place a tablespoonful of the cooled vegetable mixture, then fold over and press the edges together, making sure they are well sealed. Alternatively, hold the round in one hand and with your thumb and forefinger gather the edges into a pleat at the top and seal.
    Fill a small steamer with water, first boiling the rack so the dumplings do not stick. (If you don’t have a metal steamer, a bamboo steamer sprayed with rice bran oil spray works well. Momo can also be fried on each side until they are golden brown). Bring the water to a boil. Place the momos on the steamer rack, spacing them well apart as they will expand and stick together if they are too close. Steam for 20 minutes, until they are firm and glossy.
    SOUP: heat the oil in a saucepan, add the onion, and cook until soft. Add the tomatoes and chopped coriander and cook for 5 minutes. Add
    vegetable stock then bring to a boil and simmer for 15 minutes.
    Serve in small bowls as an accompaniment to the dumplings.

    Thanks to His Holiness, the Fourteenth Dalai Lama.

    History: Momo is a type of South Asian dumpling, popular across the Indian subcontinent and the Himalayan regions of broader South Asia. Momos are native to Tibet, Bhutan, Nepal, North Indian region of Ladakh, Northeast Indian regions of Sikkim, Assam, Arunachal Pradesh and Darjeeling. It is similar to Chinese xiǎo miàn and jiaozi, Mongolian buuz, Japanese gyoza and Korean mandu, but heavily influenced by cuisine of the Indian subcontinent with Indian spices and herbs. The dish is believed to be of Tibetan origin and since then has spread to neighbouring countries along with the influx of the Tibetan diaspora. Since this dish was initially popular among the Newar community of the Kathmandu Valley of Nepal, one prevalent belief is that traveling Newar merchants brought the recipe and the name momo from Tibet where the Newar Merchants used to go to trade. Originally, the filling of the dish was typically meat, such as yak, due to the scarcity of vegetables in Tibet. However, after arriving in India, the momo was made vegetarian in the modern era to feed the large population of vegetarian Hindus.