Steamed Tibetan Momo Dumplings with Yak Meat and Ginger

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate steamed dumplings filled with tender yak meat, fresh ginger, and aromatic spices, served with a tangy dipping sauce. This Asian-inspired dumpling recipe, ready in about 60 minutes, pairs all-purpose flour, water, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 45 min Cook: 15 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a mixing bowl, combine 2 cups all-purpose flour and 1 tsp vegetable oil. Gradually add 3/4 cup water while stirring until a firm dough forms. Knead on a floured surface for 8 minutes until smooth, cover with a damp cloth and rest for 30 minutes.
  2. Step 2: Meanwhile, mix 1 cup ground yak meat, 1 tbsp finely grated fresh ginger, 2 finely chopped green onions, 2 minced garlic cloves, 2 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp black pepper, and 1 tsp salt in a bowl until well combined and aromatic.
  3. Step 3: Divide the dough into 20 equal pieces, roll each into a 3-inch diameter thin circle. Place 1 tbsp of the meat filling in the center of each circle, then pleat and seal the edges tightly to form dumplings.
  4. Step 4: Prepare a steamer by bringing water to a boil. Place dumplings on parchment paper or cabbage leaves inside the steamer basket and steam over high heat for 12-15 minutes until the dough is tender and the filling is cooked through.
  5. Step 5: Serve hot with a dipping sauce made from soy sauce, vinegar, and chili flakes if desired.

Frequently asked questions

How long does Steamed Tibetan Momo Dumplings with Yak Meat and Ginger take to make?

Total time is about 60 minutes (45 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Steamed Tibetan Momo Dumplings with Yak Meat and Ginger?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Steamed Tibetan Momo Dumplings with Yak Meat and Ginger?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Steamed Tibetan Momo Dumplings with Yak Meat and Ginger for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Steamed Tibetan Momo Dumplings with Yak Meat and Ginger?

Asian dumplings like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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