Palden La, your momos are made very traditionally and has the correct ingredients. These days people add all kind of spices eg curry powder and zeera etc and the youngsters have no idea what and how the real traditional momo is made. Your presentation and language is also very good and professional. Thank you Palden La for maintaining the true and original recipes.
All time favourite 🥢 whether steamed/ boiled/ fried 💕 Clear explaination and well Demonstration make so easy for those who make Momo for the First time… Simply Learning by watching your interesting vdo … Keep it up 👍👍
The second method of steaming momo in frypan is new to me and it will be helpful for those who don't have steamers, or when someone is travelling with basic kitchen utensils. Once i lost my steamer base. I mean the part that we boil water it in. After that, i am left with just the 3 steamer baskets and the lid. But i could not throw away the steamer baskets. Then, i improvised and started using an old kadhai which happened to have the same diameter as the steamer baskets as a substitute for the lost steamer base. I just boil water in the kahai and then place steamer baskets with raw momo on top of it. It is not tight fitting as the real base vessel but it does the job. I am still steaming momo this way. Now, i want to try your fry pan method.
As a person from Delhi, i love momos so much!! They have become our soul food ❤️❤️... What i love about momos over other dumplings is that they are juicier and more succulent, for me they are superior ✨✨... And thankyou so much for sharing your recipes here, i have been trying to find authentic Tibetan dishes recipes for so long... 😌😌😌 Thankyou!!
Superb recipe, I have tried it out!❤😍 Szechuan pepper is a revelation to me! Easy to follow because of the ingredients list and the time stamps and the excellent video quality! The result was great! Will definitely use this recipe in the future and no longer my old one I previously had! Excellent dough to fold Momos with! Huge time saver! Brings back childhood memories😊. 🥟🥟
I made momo right after watching your video and my Momo was quite salty otherwise all good. I make all the recipes after watching your videos.chilly recipe is my best, I make the chilly many times
Thank you! Perhaps it's the regional differences in the saltiness of the bouillon or soy sauce. Try to decrease the amount of those next time. I will try to consider this in future videos.
Not only famous in Tibet. Other cultures also have this. Other ingredients like prawns or Chinese Chives are also added. I prefer the fried one then the steamed one.
Tashi Delek . Your recipes are truly traditional and your soft voice with typical Lhasawa intonation helps people to improve their phonetics. I miss my family and the environment we had although I am a Shegatsewa lady. Stay blessed.
I made these last night, and I have to say they are absolutely delicious, I'm surprised at how simple the ingredients are but how rich the flavour is. Now I just need to work on my shaping because that's the tricky part, mine didn't look anywhere near as beautiful as the ones in this video, but they sure tasted good.
Palden la, may be i missed this part but do you add anything when preparing the dough? Like how much baking powder or baking soda? or you don't use them at all? I am asking this because i always mess with the dough😁
Timestamps:
0:00 B-roll
1:30 Ingredients
1:48 Dough
2:27 Filling
4:52 Wrapping
6:40 Folding techniques
08:38 Method 1: Steaming
09:52 Method 2: Frying
12:10 Method 3: Boiling
13:52 Chili Sauce
15:26 Tasting
Palden La, your momos are made very traditionally and has the correct ingredients. These days people add all kind of spices eg curry powder and zeera etc and the youngsters have no idea what and how the real traditional momo is made. Your presentation and language is also very good and professional. Thank you Palden La for maintaining the true and original recipes.
Great production value, hope you gain popularity. The English subtitles will help make your channel popular.
All time favourite 🥢 whether steamed/ boiled/ fried 💕
Clear explaination and well Demonstration make so easy for those who make Momo for the First time…
Simply Learning by watching your interesting vdo … Keep it up 👍👍
The second method of steaming momo in frypan is new to me and it will be helpful for those who don't have steamers, or when someone is travelling with basic kitchen utensils.
Once i lost my steamer base. I mean the part that we boil water it in. After that, i am left with just the 3 steamer baskets and the lid. But i could not throw away the steamer baskets. Then, i improvised and started using an old kadhai which happened to have the same diameter as the steamer baskets as a substitute for the lost steamer base.
I just boil water in the kahai and then place steamer baskets with raw momo on top of it. It is not tight fitting as the real base vessel but it does the job. I am still steaming momo this way.
Now, i want to try your fry pan method.
As a person from Delhi, i love momos so much!! They have become our soul food ❤️❤️... What i love about momos over other dumplings is that they are juicier and more succulent, for me they are superior ✨✨... And thankyou so much for sharing your recipes here, i have been trying to find authentic Tibetan dishes recipes for so long... 😌😌😌 Thankyou!!
Ajie shyiepa la tasty tasty MOMO thank you for good recipe
Superb keep making such amazing food videos
My all time favorite, best video ever!! 😍😍😍😍😍👍👍👍👍👍
Superb recipe, I have tried it out!❤😍
Szechuan pepper is a revelation to me!
Easy to follow because of the ingredients list and the time stamps and the excellent video quality!
The result was great! Will definitely use this recipe in the future and no longer my old one I previously had!
Excellent dough to fold Momos with! Huge time saver!
Brings back childhood memories😊. 🥟🥟
Can you please make végétarienne momo?
I add egg while kneading the flour for momos. I will try this recipe. Thankyou .
Por favor!
Alguém poderia traduzir a receita da massa , quantidades exatas em português Brasil
Very nice video qualité and explanation of food,you r great popo la, keep continue please,
I love momo, just had momo yesterday. Great video. 👍👍👍
I made momo right after watching your video and my Momo was quite salty otherwise all good. I make all the recipes after watching your videos.chilly recipe is my best, I make the chilly many times
Thank you! Perhaps it's the regional differences in the saltiness of the bouillon or soy sauce. Try to decrease the amount of those next time. I will try to consider this in future videos.
paldenla, very nice and professional video production. subscribed!
Thank you so much. All the videos are very good
All is good, but please don’t use Chinese name , Any ingredients and food name, thank you 🙏
Thanks for the English subtitles. I love momos.
Love it, super nice presentation and amazing production quality. Great work!
Question: why are you not using the knosp from the onions?
Palden la - where can I buy this steamer ?
Best video for making momo 👍
Why did you add only 2tbs of oil in 600g beef.
དཔལ་ལྡན་ལགས་ཐུགས་རྗེ་ཆེ། ང་བོད་སྐད་ཏེ་ཙི་ཤེས་ཀྱི་ཡོད Palden La. Many Thanks - I know a little Tibetan so this is a great way to learn more
Excellent presentation. Please keep posting any other skills you might have. We’re learning a lot from you.
ཤ༌མེད༌མོག༌མོག༌ཅིག༌བཟོ༌སྟང༌བསླབ༌གནང༌དང༌།
Palden la I made most of my food on your recipes it’s works wonderful and delicious 😋 thank you for sharing your delicious recipes 👍😍🙋♀️💐
Palden la best cook 👨🍳 just subscribe your channel coz your channel is interesting and like the way u cook
Not only famous in Tibet. Other cultures also have this. Other ingredients like prawns or Chinese Chives are also added. I prefer the fried one then the steamed one.
Tashi Delek . Your recipes are truly traditional and your soft voice with typical Lhasawa intonation helps people to improve their phonetics. I miss my family and the environment we had although I am a Shegatsewa lady. Stay blessed.
Really good 👌👌
Amazing video, thank you so much for sharing these recipes.. I am drooling so much now
Palden la thank you so much....I'm not good in cooking but I learn a lot from your TH-cam channel . Thank you.
What is that seed used? Cumin?
I made these last night, and I have to say they are absolutely delicious, I'm surprised at how simple the ingredients are but how rich the flavour is. Now I just need to work on my shaping because that's the tricky part, mine didn't look anywhere near as beautiful as the ones in this video, but they sure tasted good.
Truly amazing and inspiring :)
WOW 💐Amazing 👏👍🏽
བཀྲིན་ཆེ། 🙏🌹👍
ཡག་པོ་འདུག་
Thank you so much for beautiful cooking 🧑🍳 you are the best
Tashi delek palden la, You have amazing skills both cooking and explanations 👌
Hello sir wonderful
Pliz suggest us Sir ...how 2 prepare Tibetan salt tea.....
You are amazing
Palden la thank you for sharing your inside. really happy to find your site. please keep up!
Hello!!! Tashi delek please How to make a momo main Desine? Thank you.
Yummy yummy
I should have subscribed long back ,it is the best ever ✊
Thank very much Palden la.
I must learn some.
😋😋👍👍👏👏👏🌷🌷🌷
Thanks 🙏
Momos 💖🥟
Palden la, may be i missed this part but do you add anything when preparing the dough? Like how much baking powder or baking soda? or you don't use them at all? I am asking this because i always mess with the dough😁
No we didn't add anything else. Maybe you need to adjust the amount of water. Different flours need different amounts of water.
fantastic tibetan momos i love it
thank you
where does momo name came from? is it tibetan word?
Thanks
Sehr gut 👍
Very nice demo, sir. 🙏
Wow thank you so much
Amazing recipes
Please make the round momo slowly..if u don't mind..I can't get it
I will keep this in mind for my next momo video.
@@PaldensKitchen so sweet of you sir...thank u
Thank you so much
heaven🙏🏻🙏🏻🙏🏻
Appreciate
Thank you
🍀🌞🌻🥟👍👍👍
Excellent
Can you please tell me name of beef bouillon.
I used Knorr.
Thank you 🙏
ད་དང་བོད་ཐུག་་དང་འཐེན་ཐུག་བག་ལེགས་མངར་མེད་བཅས་བཀའ་དྲིན་མ་ཆུང་ཞུ།