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Recipe

Mashpo Momo with Sauce

65 min • 4 to 6 servings •
kesang renchen
Homemade dumplings arranged on a plate with a serving of tomato sauce, set on a kitchen counter near a stovetop.

We introduced the Veggie Mamas for the first time on 24-26th August 2007 at a women’s festival in Kathmandu. We also introduced our “signature” vegetarian dish – “mashpo momos”. “Mashpo momos” is a vegetarian version of a popular non-vegetarian Tibetan dish called momos. Momos are dumplings with minced meat filling which are steamed/deep fried/partially fried. However, this vegetarian version has never been sold, it has been restricted to home consumption, as most people believe that only meat momos are viable, business wise.

This dish is fun to prepare with the family including children. Appreciate the innovative shapes that the children come up with. The only rule should be that the pastry must not be lumpy in any area, so that the momo cooks evenly.

Ready

Ingredients for mashpo momo

  • 250 gms whole wheat flour or refined flour
  • 200 gms boiled potatoes
  • 1 tbsp Soya bean oil
  • 1 tbsp butter
  • Water according to dough consistency
  • Salt to taste

    • Ingredients for sauce

  • 1 small onion, roughly
  • 1 large clove garlic, smashed or minced Chilli (optional) split lengthwise into two, remove stem
  • 6 small tomatoes, roughly chopped into smaller pieces
  • Water 1 cup
  • Salt to taste
  • 1 tsp Soya bean oil

    • Set

  • Large pot for boiling potatoes
  • Large bowl
  • Plate flour or coated with soy bean oil
  • Steaming pot
  • Small wok
  • Blender, optional

    • Go!

    Preparing the filling

  • The potatoes should be well boiled and bursting out of their skins.
  • Remove the skins, add in the salt and oil and mash into a smooth thick paste.
  • Add in the butter and knead it some more.
  • Set aside. Keeping the heat in mind, it is easier to make a well mixed paste while the potatoes are still hot.

    • Preparing the momo pastry

  • Knead the flour into dough.
  • Knead until the dough is not sticky nor too dry. Divide the dough into 25 small balls and press each one between the palms to get a circular shape.
  • Roll each one into a 4-5 cm circular pastry.
  • Place the pastries on a plate dusted with flour or coated with soy bean oil to prevent them from sticking.

    • Preparing the steaming dish

  • One third of the bottom dish should be filled with water.
  • Brush the bottom of the other layers of the steaming dish with oil to prevent the momos from sticking.

    • Filling the pastry

  • Take one piece of the rolled dough place it in the center of your palm forming a slightly cupped shape.
  • Take a heaped teaspoon full of the mashed potato filling and place it in the center of the pastry.
  • Fold the pastry into a half moon shape. There should be some space left on the circular open edge of the pastry while the filling is in the center.
  • Press the edge together from one end with your thumb and second finger. This will make a pointed edge come up.
  • With the side of your thumb fold the pointed edge down and press it with your thumb and second finger.
  • Another pointed edge comes up again. Follow the same process until you have sealed the circular open edge with a curly look.
  • As you finish each one place them on the oiled steaming dish.

    • Cooking the mashpo momos

  • Bring the water in the bottom dish to a boil.
  • Then place the dish the momos on top, cover and let the momos be steam cooked for 10 minutes.
  • Serve piping hot with sauce on the side.
  • Traditional meat momos are served with clear bone soup. A Thai style vegetarian clear tom yam (hot and sour) soup or a clear vegetable soup may be served with mashpo momos.

    • The sauce

  • Pour one teaspoon of oil in small wok. Heat on high fire.
  • Put in the sliced onions, fry until mild brown.
  • Put in the chilli (optional) and garlic and fry for a minute.
  • Add the tomatoes and fry until the tomatoes become slightly mushy.
  • Pour half a cup of water and bring to a boil until a thick gravy is formed. This can be served as it is or you can make it into a paste by blending it in a mixer for about two minutes.

    • Recommendations

  • When kneading the flour into dough start with small amounts of water. Do not pour a big amount at once.

  • You can brush soya bean oil over the balls to prevent them from sticking together or dust them with flour.

  • Leftover momos can be refrigerated and steamed for another time. They can also be turned into “kothays” (Japanese call them “goyza”). Brush a flat frying pan lightly with soya oil and heat on high fire. Lower the fire once the pan is well heated. Place the momos with the flat bottoms on the pan. Cover the frying pan and let the momos warm until the bottom turns golden brown and slightly crispy.

  • If you serve is as a snack then four pieces for one serving.

  • If you serve it as a meal then double the amount and serve with soup, sauce and leafy vegetable salad with simple lemon juice, olive oil and desired herb dressing.

    • Nepal vegetarian Veggie Mamas

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