This blog post is all about my fondness of momos, dumplings, mandu, pot stickers and dim sum. I love these tasty bags of meat, and or vegetables, wrapped carefully into parcels by hand with delicate folds of dough to seal them.
Steamed, boiled and fried or served in a soup. The variety of shapes and fillings are endless and it’s one of my favourite things to order whenever I go to Chinese and Korean restaurants.
When I was in India earlier this year in March with my dear friend Kate we jumped at the chance to learn how to make the original version of the dumpling – the Tibetan momo with Lhamo Jampa.
Lhamo lives in Mcleod Ganj (upper Dharamsala) and on a cold Saturday morning (it was snowing) Kate and I made our way to his home on Bhagsu road.
Mcleod Ganj is home to many Tibetan refugees.
In 1959 His Holiness the Dalai Lama fled Chinese armed forces in Tibet and escaped to India where the Indian government allowed him to live in exile. Many Tibetans have since followed His Holiness and made this hill station in Himachal Pradesh their home.
Mcleod Ganj is also home to the Tibetan government in exile.
While teaching us how to make momos, Lhamo told us about his harrowing journey of escaping Tibet through to Nepal before arriving in Dharamsala.
He told us how he first learnt to make momos as a child with his family, who lived as nomads in a rural part of Tibet.
Watch the video below for a step-by-step guide on making momos with Lhamo.
Lhamo says all recipes should have ginger, garlic and a bit of chilli. We made two varieties, one with spinach and cheese and the other with a mix of vegetables: cabbage; carrots; spring onion; green pepper.
We steamed ours and he says if you prefer them fried you should still steam them first. They are best served with a chilli dipping sauce.
I brought the recipe home with me and I’ve made momos a few times again. They are so tasty but I definitely need to practice a bit more to get the shape right.
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Half-moon shaped #momo with spinach and cheese filling (also includes coriander, ginger, garlic) Still have a lot of practicing to do to get this skill down to perfection but they're still tasty all the same. #TibetanFood #Dumplings #potstickers #dough #flour #homecooking #asianfood #myjoburgfooddiary
If you visit Mcleod Ganj I would encourage you to book a class with Lhamo’s kitchen. He also gives classes on how to make Tibetan noodles – also known as thugkpa.
The two hour class includes the meal and it’s a great personal experience. To book contact Lhamo on 9816468719 or firstname.lastname@example.org