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Mushroom Momo Recipe – Tibetan མོག་མོག Dumplings



Mushroom Momo Recipe

Mushroom Momos

Mushroom Momo Recipe – Tibetan མོག་མོག Dumplings

  Momo is a  a type of dumpling native to Tibet and Nepal. It can be served steamed ( The healthier option ) or fried after steaming. Both are quite tasty. It is traditionally served with a tomato and garlic based sauce. This Mushroom Momo recipe is very simple and makes for a great snack with tea.

mushroom mom with stepwise pictures how to make mushroom momo

Mushroom Momo Recipe – Tibetan མོག་མོག Dumplings (Steamed or Fried)

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Recipe Name: Mushroom Momo
Description : Tibetan Dumplings, steamed or fried
Recipe Type: Snack
Author: Recipes ‘R’ Simple
Prep time: 10
Cook time: 30
Total time: 40
Serves: 4


  • ¾ cup flour
  • ¹⁄8 tsp salt
  • ¹⁄3 tsp baking soda
  • 150 gms mushroom – use wild, swiss brown or button mushrooms
  • 2 medium onions, diced finely
  • ½ tsp garlic, minced
  • ½ tsp ginger, minced
  • ½ tsp green chili sauce
  • ½ tsp light soya sauce
  • ½ chicken or vegetable bouillon (stock) cube
  • ¹⁄8 tsp garam masala
  • ¹⁄8 tsp coriander powder
  • salt if needed
  • 3 Tbsp sunflower oil plus more if deep frying


steps to make mushroom momos

The filling:

  • Scrub the mushrooms, thoroughly with a small brush. Remove the stem. Rinse well and then squeeze out the water
  • Dice the mushroom finely.
  • Heat oil in a heavy based wok or pan.
  • Add the ginger and garlic and allow to soften.
  • Add finely diced onion and saute. Add salt to help release the moisture. Sauté till light golden.
  • Add the mushroom and continue cooking for a minute or two till the mushroom is tender.
  • Add the garam masala and coriander powders. Mix well.
  • Add the  bouillon cube , green chili and soy sauces.
  •  Stir well and cook thoroughly. Taste and add salt only if needed.
  • Allow to cool slightly.

The dumpling wrapper:

  • While the onions are cooking, add flour and salt to a bowl along with baking powder.
  • Mix in just enough water to knead to a smooth dough that is not sticky. Set aside for 10 minutes while you finish cooking the filling.
  • Pinch into tiny pieces and roll into smooth balls the size of a cherry.
  • Sprinkle surface with flour and roll into circular shapes, as thinly as possible.

Make the Momos:

  • Add a Rounded Tbsp of filling in the centre of the rolled out circle.
  • Fold over and pleat the edges with fingers while pressing to seal.
  • You can also pinch towards the top to make a garlic like shape.
  • Place a piece of parchment paper in which a number of holes have been cut out on the steaming rack. (This ensures the momos do not stick to the rack) .
  • Steam over boiling water, covered for 20 minutes.
  • Serve steamed or remove the steamed momos when slightly cool and continue to fry in hot oil to a light golden color. Drain.
  • Serve with Tomato Garlic Sauce (Optional) .

Steamed Mushroom Momo Recipe fried mushroom momo recipe

For the Tomato Garlic Sauce:

  • Heat 1 tsp of sesame oil. Add 1 tsp garlic and 1 dried red chilli. Fry till golden. Add 1 chopped tomato and cook on low heat till the tomatoes are soft and pulpy. Blend to a sauce in a small grinder.

Mushroom Momo Recipe – Tibetan མོག་མོག Dumplings


Key Ingredients: Mushroom, Onion, Plain Flour. Garlic, Ginger, Oil, Soy Sauce, Green Chilli Sauce, Veg or Chicken Bouillon cube.

Let us know if you tried it – Mushroom Momo Recipe – Tibetan མོག་མོག Dumplings

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