First of all, make the dough. If you want to make momo dough for four people, use about 3 cups of flour and 3/4 cups of water. (You don't have to be very exact about these measurements--Tibetans never are!) Mix the flour and water very well by hand and keep adding water until you make a pretty smooth ball of dough. Then knead the dough very well until the dough is flexible. Now leave your dough in the pot with the lid on while you prepare the rest of the ingredients. You should not let the dough dry out, or it will be hard to work with.
For vegetable momo filling:
For meat momo filling, add:
For both kinds of momo's, put all of the ingredients in a pot or big bowl, then add a teaspoon of bouillon and two tablespoons of soy sauce. Mix everything together very well. (If you are making meat momo's with ground beef, you may need to use your hands to mix it up.)
Shaping the Momo's
Of course, you can also make the circles by the more traditional, and more difficult, way of pinching off a small ball of dough and rolling each ball in your palms until you have a smooth ball of dough. Then, you can use a rolling pin to flatten out the dough into a circle, making the edges more thin than the middle. This is much harder to do, and takes more time, though many Tibetans still use this method.
Now that you have a small, flat, circular piece of dough, you are ready to add the filling and make the momo shapes. There are many, many different choices for momo shapes, and I will teach you two of the most common, the basic round momo, and the half-moon shapes. (Of these two, the half-moon shape is easier.)
For the Round Momo:
For the Half-Moon Momo (as shown in the photo above):
As you are making your momo's, you will need to have a non-stick surface and a damp cloth or lid handy to keep the momo's you've made from drying out while you're finishing the others. You can lay the momo's in the lightly-greased steamer and keep the lid on them, or you can lay them on wax paper and cover them with the damp cloth.
Finally, you should boil water in a large steamer. (Tibetans often use a double decker steamer, to make many momo's at one time.) Oil the steamer surface lightly before putting the momo's in, so they won't stick to the metal, then place as many as you can without touching each other. Add the momo's after the water is already boiling. Steam the momo's for 10 minutes, then serve them hot, with soy sauce or hot sauce of your choice to dip them in. At home, I use soy sauce and the spicy version of Patak's Hot Lime Relish, which I get in Indian stores, or the Asian section of supermarkets. If you can get it, Tibetan hot sauce is very good. Be careful when you take the first bite of the hot momo's since the juice is very, very hot, and can burn you easily.
Momo's are very good for your social life. When we are making momo's, we chat and have a lot of fun. And they taste great!