Bhutan, International Cuisine, Vegetarian



140 gm Spanish onions, finely chopped
1/4 Green Cabbage , finely shredded
1 bunch Coriander, finey chopped
1 packet Wonton wrappers
100 ml Rice Bran oil plus an additional 1Tbls for greasing steamer
10 gm Salt



  1. Lightly grease a large, multi-level bamboo steamer and begin to boil a large pot of water on the stove that the steamer can be placed over when ready. Then, in a large bowl, mix together the finely chopped Spanish onion and coriander. Set aside. Working with roughly half the finely shredded Cabbage in another large mixing bowl, add approximately 2 tsp Salt and begin to knead the cabbage. The Salt and the kneading action will begin to cook the Cabbage, turning it transparent in colour and causing water to be released. Continue to knead and squeeze the Cabbage until water is flowing freely when the Cabbage is firmly squeezed.
  2. The Cabbage should cling together at this point. If this does not occur after a few minutes, try adding a bit more Salt and continue kneading. Drain the cabbage thoroughly by squeezing between your hands, place well drained Cabbage in bowl with the Onion and Coriander mixture. Repeat with remaining Cabbage. Discard the water
  3. Add 2-3 Tbls of SHASHEMANE SHERPA BHUTA SPICE BLEND, ¼ cup of Rice Bran oil and a pinch of Salt at this point to the Cabbage, Onion and Coriander. Mix thoroughly. The SHASHEMANE SHERPA BHUTA SPICE BLEND can be spicy, add more or less to taste.

– To assemble:

Using the circular, Wonton wrappers, place a couple of tsp of filling in the middle of the wrapper. Moisten the edges. Holding with left hand, fold the edge of the wrapper facing you to form small pleats, then seal the un-pleated side by pinching firmly. They should look like a half-moon with creases on one side. (See photo) Alternatively, they can be folded to resemble the ‘Chinese moneybag’ dumplings by placing ingredients in the centre of the Wonton wrapper,moistening edges, bringing the four corners into the centre and gently twisting the dough to seal the dumpling.

– To cook:

Gently place base down in prepared steamer, taking care not to let the Momos touch as they will stick to one another. Steam for roughly 30 mins until the dough is shiny and transparent. Serve while hot with SHASHEMANE BRUTAL BYRON BAJUN sauce.