Pan-Fried Tibetan Momo with Spiced Yak Beef Filling

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Golden pan-fried Tibetan momos stuffed with a savory spiced yak beef mixture, offering a satisfying blend of textures and aromatic spices. This Asian-inspired dumpling recipe, ready in about 60 minutes, pairs all-purpose flour, water, ground yak beef for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup water
• 8 oz ground yak beef
• 1 small, finely chopped onion
• 3, minced garlic cloves
• 1 tsp, grated ginger
• 1 tbsp soy sauce
• 1/2 tsp black pepper
• 1/2 tsp cumin powder
• 3 tbsp vegetable oil
• 1/2 tsp salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Combine 2 cups all-purpose flour and 3/4 cup water in a bowl. Mix and knead for 5 minutes until a smooth, elastic dough forms. Cover and rest for 30 minutes.
2. Step 2: In a mixing bowl, combine 8 oz ground yak beef, 1 small finely chopped onion, 3 minced garlic cloves, 1 tsp grated ginger, 1 tbsp soy sauce, 1/2 tsp black pepper, 1/2 tsp cumin powder, and 1/2 tsp salt. Mix thoroughly to create the filling.
3. Step 3: Divide the dough into 16 equal portions and roll each into a 3-inch thin circle on a floured surface.
4. Step 4: Place 1 heaping tablespoon of the yak beef filling in the center of each dough circle. Fold and pleat the edges to seal the momos completely.
5. Step 5: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium heat. Place momos in the pan and cook for 4 minutes until the bottoms are golden and crispy.
6. Step 6: Add 1/4 cup water to the pan and cover immediately. Steam the momos for 6-7 minutes until the filling is cooked through and the dough is tender. Remove the lid and cook an additional 1 minute to re-crisp the bottoms. Serve hot.