Adapted from Rick Stein’s India cookbook
In Tibetan cuisine there are two versions of the steamed bun that I cook. They are basically the same but one (Tingmo) are plain and the other (Momo) have a filling as in this recipe. Tingmos are great to serve with a curry. Momos are great as a lunch or snack. These are simple and delicious, here made vegetarian and gluten free but can be adapted in so many ways. Try with a spicy ground chicken filling….

Ingredients:

350gm plain flour (we used Steve’s Gluten Free Bread Flour)
1 and 1/2 Tsp Baking Powder
1 sachet fast action yeast
1 tsp salt
200 – 250ml warm water

For the filling:

• 1 1/2 tsps ginger paste or finely minced ginger
• 1 tsp garlic paste
• 1/2 tsp salt
• 2 tbsps chopped fresh coriander
• 1/4 cup finely chopped spring onion greens and whites
• 2 tbsps oil
  

Method:

• To make the dough, combine the flour, baking powder, yeast and salt in a large bowl and make a well in the middle. Add enough of the warm water (and flour if necessary) and knead to make a soft and smooth but not sticky dough.
• Knead for 1 to 2 minutes in the bowl and then cover and set aside for about 45 minutes to an hour until it rises to almost double in size. You can also make the dough by machine.
• Now make the filling. Heat the oil and add the ginger and garlic and sautxe9 until the raw smell disappears. Keep aside to cool. It is not necessary to do this and the ginger and garlic can be used as they are but I prefer to get rid of the raw small of garlic.
• Turn the risen dough onto a lightly floured surface, and divide into two pieces. Roll each piece into a rough rectangle (this makes rolling up easier) about 5mm thick. Brush half the ginger-garlic paste across the surface. Mix the salt with the spring onions and sprinkle half of it over this.
• Roll up the dough fairly tightly, from the long side as you would a Swiss roll, then cut it into 6 or 7 slices about 3 to 4mm thick. Repeat with the remaining half of the dough and filling.
• Lightly oil a steamer and place the rolls upright in the steamer (so the cut sides face up/ down) leaving about 2 to 3 inches space in between as they will expand on steaming. Loosely cover and let it sit at room temperature for about 15 minutes. In the meanwhile, get the water in your steamer boiling.
• Steam the Momo over simmering water, covered, for about 15 to 20 minutes until they’re puffy, firm and cooked. Serve warm. This recipe makes about 12 to 15 Momos. Double the recipe for a larger batch.