Tibetan Momo - Served in a Home Away from Home

Momo in Fresh Tomato Curry



Pokhara Valley



Tashi Palkhiel Refugee Settlement



Housing Area of Settlement



Community Hall



Settlement Monastery



Young Monks Following Induction Ceremony



A Break in the School Day



Kindergarten



Settlement Home for the Elderly

From the kitchen of One Perfect Bite...In Tibetan Buddhist tradition, it is expected that the second son of each family will enter the monastery and study to become a monk. I mention that because Bob and I had a tour guide who was the first son of one of the families who fled Tibet and formed the Tashi Palkhiel Refugee Camp in Pokhara, Nepal. That relationship led to one of the most beautiful and moving experiences of our trip. Good fortune put us in the refugee camp on a day when a new monk was entering the community and, thanks to the intervention of the second son, we were invited attend the ceremony. It was quite beautiful, replete with chanting that included the use of drums and the dungchen, or longhorn trumpet. Following the service we toured the camp to see how these folks had adjusted to their new environment. As might be expected, the young had no problems but their elders still clung to the hope of returning to a free Tibet. The community is remarkably cohesive and remains distinctly Tibetan despite living in the heart of Nepal.

I was curious to see how their diet differed from that of the Nepalese or Indian people. In truth, if the foods I sampled were typical, they are very similar. Tibetan food used Szechwan pepper to provide heat rather than the cayenne or red pepper that's used in India or Nepal and, while it is no where near as refined as the best of Indian cooking, the ingredients used are basically the same and similar dishes are produced. I sampled a soupy stew, dumplings, a bread and two desserts. I can't claim to be an expert based on that, but from that list I picked the dish I think you'll most enjoy. The recipe is for dumplings. Dumplings are a lot of work and it would help to have someone working with you should you decide to make them. The recipe is straight forward and if you are a dumpling lover you might want to give it a try. Here's the recipe.

Tibetan Momo...from the kitchen of One Perfect Bite

Ingredients:
Dough for wrappers:
5 cups all-purpose flour
1 tablespoon oil
1 cup water or as required
Pinch of salt
Filling:
1 lb. ground lamb
1 lb. ground pork
1 cup onion, finely chopped
1 cup Napa cabbage, finely chopped
1 cup mushroom, finely chopped
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
1/2 teaspoon Szechwan pepper
2 tablespoons soy sauce
3 tablespoons cooking oil
Salt and Pepper

Directions:
1) For stuffing mixture, combine all filling ingredients in a large mixing bowl. Mix well, adjust for seasoning with salt and pepper. Cover and refrigerate for at least an hour to allow all ingredients to meld.
2) In a large bowl combine flour, oil, salt and water. Mix well, knead until dough becomes homogeneous in texture, about 10 minutes. Cover and let stand for at least 15 min. Knead well again before making wrappers. Prepare 1-in. diameter dough balls. It is recommended to work with a dozen or so balls at a time to prevent drying. Take a dough ball, roll between your palms to spherical shape. Dust working board with dry flour. On board gently flatten ball with your palm. Then roll out into 3-in diameter wrapper. Repeat with remaining dough balls. Cover with bowl to prevent from drying.
3) For packing hold wrapper on one palm, put one tablespoon of filling mixture and with other hand bring all edges together to center, while making pleats. Pinch and twist pleats to ensure absolute closure of stuffed dumpling.
4) Oil a steamer rack. Bring water in steamer to a boil. Place uncooked dumplings in steamer, leaving some space between them. Cover steamer and cook until dumplings are cooked through, about 10 to 15 minutes.Remove dumplings from steamer and serve warm with a sauce of your choosing. In Tibet momos are served with a sour pickle called achar.

You might also enjoy these recipes:
Indian Dumpling Basics - Asian Dumpling Tips
Chinese Dumpling Recipes - Asian Dumpling Tips
Nepalese Dumplings - World Recipes
Tibetan Food - Yowangdu
The Dali Lama's Momos - Palachinka
Nepaese Vegetable and Cheese Dumplings - The Global Gourmet

Gyoza - Japanese Dumplings for Zachary

Zachary, my oldest grandson, loves dumplings. Zach is a budding gourmet and he's no slouch in the kitchen. A while back, he found a recipe for dumplings and, in pursuit of a Scouting merit badge, decided he would make them. Trouble was he picked a recipe without a picture. He was discombobulated when the recipe for chicken and dumplings didn't produce the kind of dumpling he expected. It was a classic case of FTCM (family shorthand for Failure To Consult Mom). Zach's favorite dumpling is the Japanese gyoza and he just can't get enough of them. During our last visit Zach had dumplings three nights running. The number he consumed is a secret that I'll take with me to the grave. This past week was a really good one for my grandguy. He made the honor roll and finished second in a spelling bee that was really important to him. If I lived nearby we'd celebrate the occasion with a platter of gyoza. This recipe is the next best thing - he can make these himself but only when Mom says he can. It's not necessary to pleat the dumplings. You must, however, have a good seal, so resist the temptation to overstuff them and keep the edges of the wrappers really clean. The dumplings can be steamed or fried - we steam them. Gyoza wrappers can be purchased at the grocery store. They are thinner at the edges than the more conventional dumpling wrappers. If you'd like to see how gyoza are pleated go here. There is also an inexpensive mold that can be used to form them. I like the mold. So, big guy, you are set to go! Tell Drew we'll do carbonara in March. Almost forgot..... the word for today is Sawatdi. Hugs...Oma.

Gyoza

Ingredients:
Dumplings:
1/3 cup chopped cabbage (blanched)
2 tablespoons chopped scallions
1/2 pound ground pork
1 teaspoon dark sesame oil
1 teaspoon sugar
2 teaspoons soy sauce
1 teaspoon minced fresh garlic (about 1 clove)
1 teaspoon minced fresh ginger
20 gyoza wrappers

Dipping sauce:
1/3 cup soy sauce
1/3 cup rice wine vinegar
1/3 cup chopped scallions
1 teaspoon dark sesame oil
1 tablespoon sriracha or sambal

Directions:
1) Combine all ingredients except wrappers in a bowl and mix well.
2) Place a teaspoonful of filling in a gyoza wrapper and using a finger lightly dampen edges. Fold to form a semicircle, gathering the front side of wrapper and pressing to seal top.
3) Place gyoza in top of a bamboo steamer placed over boiling water. Cover and steam for 5 minutes.
4) Meanwhile, combine soy sauce, vinegar, scallions, sesame oil and sriracha in a bowl and whisk to combine.
5) Serve dumplings dipping sauce. Yield: 20 gyoza to serve 4.

The dipping sauce comes from a recipe by my friend Lily Ng whose blog Lily's Wai Sek Hong has some of the best Asian recipes I've encountered on the internet.