At the table
Let the dumpling cool briefly and take a small first bite; the filling and juices can be hot. Use chopsticks or a spoon, and try any dipping sauce separately before adding more.
Contains yak meat and wheat. Soy sauce, if used as a dip, contains soy and may contain wheat. Check the filling and condiments if you avoid particular ingredients.
The yak filling described here uses scallion and onion; exact seasoning varies by family. The wrapper is made from wheat flour and water. Oil may grease the steamer, and soy sauce may be a separate dip. Other meats or vegetable fillings are alternatives to this yak version.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Foreleg meat can be used. Momo wrappers and fillings differ by family.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Yak meat and alliums.
- Chili heat
- Texture
- Juicy filling within a thin wrapper.
- How it’s made
- Fill, pleat and steam.
Foreleg meat can be used. Momo wrappers and fillings differ by family.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Tibet.
Ask if they have it first
请问你们有牦牛肉包子吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Momos at home and with sweet tea
Yak-meat momos belong to Tibetan home cooking as well as tea-house meals. In Lhasa, sweet tea houses are places for breakfast and conversation; steamed yak dumplings are one food associated with this setting. Making momos can also be a shared household task, with wrappers filled and pleated one at a time. Round and half-moon shapes exist, and family recipes vary. Yak filling defines this version more than a single fixed fold.