Prue Leith’s Vegetable Momos (Tibetan Dumplings) with Momo Chutney

  • Makes : 16
  • Type : Breakfast

There’s something really satisfying about biting into these steamed dumplings to discover the nugget of flavour inside. Paired with a spicy chutney, they‘re a fab first foray into Tibetan cooking.


  • For the momo chutney
  • small onion roughly chopped
  • 2 tbsp olive oil 
  • garlic cloves roughly chopped
  • ½ tsp chilli flakes 
  • large tomato diced
  • 80ml water 
  • 1 tbsp dark soy sauce 
  • 2 tbsp rice wine vinegar 
  • A portion freshly ground black pepper to taste
  • For the dough
  • 150g plain flour plus extra to dust
  • ½ tsp salt 
  • 1 tbsp olive oil 
  • 75ml warm water 
  • For the filling
  • 1 tbsp olive oil 
  • small onion finely diced
  • garlic cloves minced


  1. To make the chutney, fry the onion in the oil until soft, then add the rest of the ingredients and simmer until the mixture is syrupy. Purée in a food processor, transfer to a small bowl and set aside.
  2. To make the dough, mix together the flour, salt and oil. Mix in the water slowly – you may not need it all – until you have a smooth, soft dough. Cover with a damp cloth and leave to rest while you make the filling.
  3. To make the filling, fry the onion in the oil until soft, add the garlic and ginger and cook for 1 minute. Add the remaining ingredients and simmer for 3-4 minutes. Spread the filling onto a tray and leave to cool.
  4. Knead the dough for a minute on a floured surface. Divide the dough into 16 balls, dust with flour and roll each out to around 10cm diameter and 2mm thick.
  5. Fill each circle of dough with 1 level tablespoon of filling. Gather up the sides around the filling, squeeze together like a little money bag and twist to seal, nipping off any excess dough. Place the momos under a damp cloth until ready to steam.
  6. Cut two circles of baking parchment, slightly smaller than the bottom of the Bamboo Steamer Baskets (this allows the steam to circulate). Pour 5cm of water into a pan and bring to a rolling boil.
  7. Arrange the momos on both layers of your bamboo steamer (making sure they don’t touch). Put the steamer on top of the pan, ensuring a snug fit and that the base doesn’t touch the water. Steam for 10 minutes until each momo is cooked and shiny.
  8. Serve warm with the chutney.