Pan-Fried Tibetan Momos with Spiced Ground Lamb

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Golden pan-fried Tibetan momos filled with seasoned ground lamb, served with a tangy tomato and chili dipping sauce. This Asian-inspired dumpling recipe, ready in about 65 minutes, pairs all-purpose flour, water, ground lamb for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
• 1 cup ground lamb
• 1 small, finely chopped onion
• 2, minced garlic cloves
• 1 tsp, grated ginger
• 1 tbsp soy sauce
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp black pepper
• 3 tbsp vegetable oil
• 1 medium, chopped tomato
• 1/2 tsp red chili flakes
• 1 tbsp rice vinegar
• to taste 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 with 3/4 cup water in a bowl. Knead for 8-10 minutes to form a smooth dough. Cover and rest for 30 minutes.
2. Step 2: In a skillet over medium heat, heat 1 tbsp vegetable oil. Add 1 small finely chopped onion, 2 minced garlic cloves, and 1 tsp grated ginger; sauté for 3 minutes until soft and aromatic.
3. Step 3: Add 1 cup ground lamb, 1 tbsp soy sauce, 1/2 tsp ground cumin, 1/2 tsp ground coriander, and 1/4 tsp black pepper. Cook for 6-7 minutes until lamb is browned and cooked through. Remove from heat and cool slightly.
4. Step 4: Divide dough into 20 pieces; roll each into a 3-inch circle. Place 1 tbsp filling in the center, fold and pinch edges to seal securely.
5. Step 5: Heat 2 tbsp vegetable oil in a non-stick skillet over medium heat. Arrange momos in the skillet and fry for 2 minutes until bottoms are golden brown.
6. Step 6: Carefully add 1/4 cup water to the skillet, cover immediately and steam for 5 minutes until dough is cooked and tender.
7. Step 7: For the dipping sauce, blend 1 medium chopped tomato with 1/2 tsp red chili flakes, 1 tbsp rice vinegar, and salt to taste until smooth.
8. Step 8: Serve the hot momos with the spicy tomato dipping sauce.