Mothug(མོག་ཐུག), also spelled mothuk or mogthug or mog thug, is a Tibetan dumpling soup. The main ingredient is Tibetan dumplings known as momo(མོག་མོག་), which have a wheat dough wrapper and hearty filling.
Traditionally, minced meat such as yak is used for the dumpling filling, and bones may be used for soup stock. This meatless or sha med(ཤ་མེད་) variation of mothuk uses mushroom and scallion filling and a vegetable broth with radish and scallion.
There are a few different methods used for wrapping momo. For soup, a small shape called tsitsi(ཙི་ཙི་), meaning mouse or rat, is traditionally used. This shape is made by folding alternating sides of the dumpling wrapper to one end so the end looks like a tail.
Dumpling Wrapper Recipe
Ingredients
- 2 cup all-purpose wheat flour
- ½ tsp salt (optional)
- ¾ cup water
Directions
- combine flour, salt
- gradually add water until combined into dough
- rest dough 2 to 5 minutes
- knead dough
- rest dough 15 to 30 minutes
- shape and divide into 24 balls
- coat with flour
- flatten each piece into a disk
- use or store
Momo(མོག་མོག་) Recipe
Ingredients
- 8 fresh shiitake, finely minced
- 2 scallion, finely chopped
- 1 tsp salt
- 1 – 4 tbsp water (optional)
- 24 dumpling wrapper
Directions
- combine shiitake, scallion, salt
- mix in water if dry
- place a small scoop of mushroom mixture on each dumpling wrapper; fold and press edges together to wrap
- use in mothug or store; alternatively boil, drain, and serve
Mothug(མོག་ཐུག) Recipe
Ingredients
- 2 scallion, finely chopped
- 6 cup mushroom stock, vegetable stock(boil scallion whites or cabbage or celery, water for 30-60 minutes and strain), and/or water
- 1 tsp salt
- 1 daikon or turnip , peeled and chopped
- 16 momo, uncooked
Directions
- sauté scallion
- add stock, salt
- bring to boil
- add daikon
- simmer until daikon is tender, 5 to 10 minutes
- add momo
- simmer 1 to 5 minutes
- serve