Method
- Make the dough: combine flour, salt and warm water. Knead 8 minutes. Rest 30 minutes.
- Make the filling: combine minced beef, onion, garlic, ginger, chilies, cilantro, cumin and salt. Mix in one direction.
- Roll the dough into a long rope. Cut into 28 pieces. Roll each into a thin 8cm round.
- Place 1 tbsp filling in centre. Pleat the edges and bring together at the top.
- Steam in bamboo basket over rapidly boiling water for 12-15 minutes.
- Make ezzay sauce: blend tomatoes, dried chilies, toasted sesame, salt and a splash of water. Serve with the momos.
Common questions
Can Bhutanese Momos be made ahead?
Bhutanese Momos is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 18 minutes.
Is Bhutanese Momos spicy?
Bhutanese Momos as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Bhutanese Momos vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Bhutanese Momos to make at home?
Bhutanese Momos sits at intermediate difficulty — total time about 78 minutes. The ingredients are not unusual but the timing requires attention.
Can Bhutanese Momos be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Bhutanese momos are the Tibetan-influenced dumplings — distinct from Nepali momos by the more aggressive chili and the use of yak meat in some regions. Ezzay (the chili-tomato-sesame sauce) is the Bhutanese dipping signature.
