Tsak Sha Momos Recipe (2024)

It's just flour and water. I would suggest 4 cups of flour with 2 cups of water. It will be a bit wet and sticky but it's easier to cut with some flour than it is to get a dry dough to malleability. Also, slightly sticky means that your momos will stay closed when you steam and not result in lost juice - which is my favourite part! Just make sure that when you roll out, you do it on a well floured board and do not flip the dough. That way, one side is sticky enough to close.

Made today with minced chicken thigh. Liberal with ginger and garlic, I added a couple of spring onions too. It was truly fantastic. Made 39 dumplings using wonton wrappers.Thank you!

Left over cooked momos can be frozen or refrigerated for a day, then browned in a skillet with a little vegetable oil. This is one of my favorite ways to eat them!

Very tasty. I used homemade dumpling skins, and served with a soy, Sriracha, Vinegar sauce. I also cooked in a bit of oil first then steamed in the pan with a 1/4 cup of water. Froze half for later use.

I've done these, often, with lamb. The sepen recipe looks wonderful. Another sauce I often do is tomato achar. Roast some tomatoes; mix them with hing, sichuan pepper, cumin, chili, salt; sauteed ginger and garlic. Maybe a little lime.

I have been buying beef momos from a food truck for years now, but find that the quality has decreased, so began my journey to the perfect momo. This was the closest I found, but I double the beef and use a fattier version, and add soy sauce, while being careful with the herbs; I suggest using less herbs for 1 pound of beef.I also finely chop and mince everything so its evenly incorporated with the beef, therefore the ratio of beef to herb is roughly 2-2.5 to 1.

Dough recipe for Mongolian buuz (similar to momo but usually filled with mutton, salt, and onion):1) mix 2 cups of flour with 2/3 cups water—you’ll want the dough to be on the firm side so it’s easier to fold later on2) cover with a bowl and let rest for 15 min3) cut into 6-8 parts and roll out into long “snake” shape4) slice into 1-1.5 inch pieces, flatten and roll into thin discs, a little thicker in the middle5) fill and fold!

We used Impossible beef to make these veggie friendly. SO good!

This tutorial is what I use to make momos https://youtu.be/ttkOAVfVSi8It's not easy. Have fun!

I’ve been throwing out my cilantro stems. Never thought to use them before. Thanks for this recipe. Can’t wait to make it. ...and I’m going to experiment with using cilantro stems in other recipes.

Works great with Impossible meat!

They now have a link to the Sepen recipe.

I like to stretch my meat as far as I can so I used 8 oz of minced baby Bella mushrooms mixed with 8 oz of the ground beef. Totally couldn’t tell at the end. I also pan fried mine and they were a hit. Remember to fry up a small scoop of your meat ahead of time to check seasonings! Really good though my husband requested them again for super bowl Sunday :)

Works great with Impossible meat!

We used Impossible beef to make these veggie friendly. SO good!

Just to be a picky (spent a year in Nepal and ate momos constantly) momo wrappers are I think a bit thicker than the pre-made ones from the store, which gives them that touch or chewiness that I love. Making your own is a bit of a production but it really makes a difference.

These were yummy and my boyfriend liked them, however I’d decrease the amount of ginger or simmer it down a bit before adding it, because it was a little overpowering. If I make them again, I might sauté the onions, chives, ginger and garlic first to incorporate the flavors a little more. We did let the mixture sit a full hour in the fridge before assembling and cooking the dumplings.

Dough recipe for Mongolian buuz (similar to momo but usually filled with mutton, salt, and onion):1) mix 2 cups of flour with 2/3 cups water—you’ll want the dough to be on the firm side so it’s easier to fold later on2) cover with a bowl and let rest for 15 min3) cut into 6-8 parts and roll out into long “snake” shape4) slice into 1-1.5 inch pieces, flatten and roll into thin discs, a little thicker in the middle5) fill and fold!

I would create the bun for this, not a half moon — no?

Made it on a Monday. Soooo good. I would not have guessed these would be so pleasurable to make and so delicious to eat. Looking forward to developing the art of folding the pleats. Will definitely make again.

You see these in Shanghai too as a soup dumpling.

love this recipe! I have made it so many times. It's super fun to do with friends and big groups. Me and my friends often have a dumpling making party and double this recipe. We do one batch w ground beef and the other with ground pork. Delicious!

I made this with chicken thighs (finely minced in food processor) instead of beef and substituted shallots for onions. The picture is a little misleading because I'm not sure it's physically possible to get that shape with a standard gyoza wrapper. However, I shaped them like gyoza and they steamed up beautifully. Great recipe!

Hate to carp, but I am having trouble visualizing what your pleated dumplings would look like. And, unless I am mistaken, the photo is of soup dumplings where the filling is put at the center of the wrapping, producing a different species of dumpling altogether. Help!

I’ve been throwing out my cilantro stems. Never thought to use them before. Thanks for this recipe. Can’t wait to make it. ...and I’m going to experiment with using cilantro stems in other recipes.

Made today with minced chicken thigh. Liberal with ginger and garlic, I added a couple of spring onions too. It was truly fantastic. Made 39 dumplings using wonton wrappers.Thank you!

Left over cooked momos can be frozen or refrigerated for a day, then browned in a skillet with a little vegetable oil. This is one of my favorite ways to eat them!