Crispy Himalayan Buckwheat Momos with Yak Cheese Filling

Name: Crispy Himalayan Buckwheat Momos with Yak Cheese Filling
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: Buckwheat flour; All-purpose flour; Water; Salt; Yak cheese, grated; Cabbage, finely chopped; Scallions, thinly sliced; Soy sauce; Ginger, grated; Bread crumbs; Sesame seeds; Smoked paprika

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

Buckwheat flour

2 cups

All-purpose flour

1 cup

Water

1 cup

Salt

½ teaspoon

For the Cheese Filling

Yak cheese, grated

200g

Cabbage, finely chopped

½ cup

Scallions, thinly sliced

¼ cup

Soy sauce

1 tablespoon

Ginger, grated

1 teaspoon

For the Crispy Coating

Bread crumbs

1 cup

Sesame seeds

½ cup

Smoked paprika

½ teaspoon

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