Crispy Himalayan Buckwheat Momos with Yak Cheese Filling
Delightful Himalayan Dumplings with a Cheesy Twist
Experience the unique flavors of the Himalayas with these crispy momos filled with locally sourced yak cheese and wrapped in a nutritious buckwheat dough.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Dough
For the Cheese Filling
For the Crispy Coating
Preparation
Preparing the Dough
Mix flours and salt
In a large bowl, mix the buckwheat flour, all-purpose flour, and salt.
Knead the dough
Gradually add water while kneading the mixture until a smooth dough forms.
Rest the dough
Cover and let it rest for 30 minutes.
Ensure the dough is not too wet; it should be pliable but not sticky.
Preparing the Cheese Filling
Combine ingredients
In a bowl, combine grated yak cheese, cabbage, scallions, soy sauce, and ginger.
Mix filling
Mix well to ensure even distribution of ingredients.
Set aside filling
Set aside for later use.
Chill the filling mixture slightly before stuffing to ease the filling process.
Cooking Process
Stuffing & Shaping
Roll out dough thinly, cut into circles, and fill with cheese mixture. Fold and pinch to seal.
Coating
Dip momos in beaten egg and coat with bread crumb mixture, ensuring an even layer.
Frying
Heat oil in a pan and fry momos until golden brown and crispy.
Plating & Serving
Crispy Himalayan Buckwheat Momos with Yak Cheese Filling
Crispy Himalayan Buckwheat Momos with Yak Cheese Filling
Plating & Serving
Arrange momos on a plate in a circle, with a small bowl of sauce in the center for dipping.