Mok mok (Ladakhi momos)
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Steamed dumplings filled with spiced minced meat, served with soup and chilli sauce.
Region: LadakhOccasion: Lunch, dinner and Losar celebrationsTime: 1 hour 15 minServes: 4Non-vegetarian
Ingredients
- 2 cups wheat flour
- Water to knead
- 300 g minced mutton or yak meat
- 1 onion, finely chopped
- 2 garlic cloves and ½-inch ginger, finely chopped
- 2 spring onions, chopped
- 1 tbsp oil or butter
- Salt to taste
- For chilli sauce: 4 dried red chillies, 2 garlic cloves, 1 tomato, salt
Method
- Knead the flour with water into a soft, smooth dough and rest it for 30 minutes.
- Mix the meat with the onion, garlic, ginger, spring onion, oil and salt.
- Roll small balls of dough into thin rounds, thinner at the edges.
- Place a spoon of filling in the centre and pleat the edges to close into round or half-moon dumplings.
- Steam on oiled racks for 15–20 minutes until the dough is no longer sticky.
- Blend the chilli sauce ingredients and serve with the hot momos and a clear soup.
History
Momos came to Ladakh through its Tibetan cultural links and are now made in every home and eatery. In Ladakh they are often called mok mok.
Significance
Families make large batches of momos for Losar and other gatherings. Vegetable and cheese fillings are also common.