Shamey Momo: Steamed Vegetable Dumplings Recipe

Learn how you can make this popular steamed Tibetan dish using ingredients readily available in Western markets.

| July 2019

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Photo from Adobe Stock/www.doglikehorse.com

Tibetan food, which evolved to sustain a hardy people living at an average elevation of 16,000 feet, is like no other food in the world. Who else but Tibetans have a great time drinking salty tea and eating sweet rice in the same sitting? Or grow up on a steady diet of roasted barley flour made into a dough with tea, butter, sugar and dried cheese from the female yak (dri)? While these dishes can be an acquired taste for non-Tibetans, there is a wealth of other uniquely Tibetan flavors that inspire total devotion in food lovers around the world.

We have written Tibetan Home Cooking to share with you the most common, well-loved Tibetan foods that are cooked in Tibetan homes, both inside Tibet and around the world. Each recipe in this book is authentically Tibetan, created by Lobsang Wangdu and a small group of excellent Tibetan chefs, featuring Tsering Tamding la. Each recipe is based on the cook’s personal history with a particular well-known Tibetan dish, usually passed down in the family for hundreds of years.

— Lobsang Wangdu and Yolanda O’Bannon



 

Steamed Vegetable Dumplings

One of the wonderful things about momos is that we can cook them so many ways. Traditionally in Central Tibet, there were only sha (meat) momos, but at some point in the Tibetan diaspora, vegetable fillings began to appear as well. And now, there is a wide, delicious, variety of veggie momos, including one we like at Cafe Tibet in Berkeley, California with a marscapone filling. Typical Tibetan veggie momos are stuffed with a potato filling, but Lobsang’s own blend of tofu, bok choy and shiitake mushrooms, are light and delicious.






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