Tibetan Amdo Momo

Most Beautiful Tibetan Amdo Momo. Such a nice shape and uniformity momos are often made during special gatherings such as weddings or religious ceremonies.

Beef momo

Restaurant Style Momo: The Ultimate Guide to Making Tibetan Dumplings | Steamed/Boiled/Fried How to Make Momos: My Guide to Tibetan DumplingsMomos are one of the most popular tibetan dishes. There are many variations of it. In this video, I will show...

History of Momo:

There is no good history of momos, but most of the sources believe they probably originated from the Chinese Jiaozi. In, Chinese, the word "momo" means steamed bread. They likely passed through Tibet---where Tibetans began to make momos from yak meat in the early years and evolved on uniquely Tibetan flavors and styles and then migrated with Tibetans in exile to Nepa, and India through the Himalayan regions.

Momo Fillings:
Ground Beef:
# # Our family stays away from ground beef and uses lean beef and chop it ourselves to very fine pieces
--Yak meat (in Tibet) in earlier years
--Beef (common in Tibet and outside Tibet)
--Pork (its becoming more common these days and more common in Amdo regions as well las central Tibet
--Mutton (common in Nepal and Tibetan communities of India)
--Chicken (more popular in Nepal and for non-beef eaters often for foreigners who like white meats)

Veggie:
--Fresh Chives: "Chucktsel momo" (this style is more common in Amdo families, also mix chives with beef momo as well or just by itself as veggie momos)
Veggie

Potato:
-- developed in exile, and consists basically of roughly mashed potatoes with onions and maybe a little shredded cheese, like a mozarella, or maybe a hard cheese like parmesan or romano.)
--Amdo families also make shredded potatoes mixed with various cheese and cilantro as well
-- Finely chopped vegetables, like cabbage, bok choy, and mushrooms, with some tofu or ping, which are crystal noodles. This style of momos was also developed in exile, where these vegetables are available.

Cheese
--Chura momo: Soaked dried and grated dry cheese with sugar (pretty much only in Tibet)
--Cheese and spinach, for example, or cheese and mushroom. The cheese could be any of a variety of soft cheeses, like feta, mascarpone, or mozzarella

Other Ingredients

--The skins are made of simply water and flour, usually white wheat flour.
--Most meat or veggie momos will have some combination of the following:
-garlic,
-onion
-ginger
-soy sauce
-Emma (Szechuan pepper): one of the famous seasonings of Tibetan kitchens
-cilantro.

How do we Serve Tibetan Momo?
--Tibetans momos are served with hot dipping sauces, usually hot sauce, and Vinegar.
--For the hot sauce, it can be Tibetan hot sauce (sepen), Chinese hot sauce, or Indian pickles or relish.
--Our personal favorite is a mix onion, fresh garlic, in chili paste called Tibetan sepen
--Every Tibetan family has their own family hot sauce recipes that they like and often share recipes with friends and families
--Also every Tibetan family has their own unique ways of preparing momos and serving styles
--Momo is often served with beef bone broth soup or Tibetan tea, hot sauce (sepen), and a salad.
A BRIEF INTRODUCTION TO TIBETAN MOMOS ENDS HERE AND WILL FOLLOW WITH PHOTOS AND VIDEOS AS WE COOK MOMOS EVERY TIME. LOTS OF MOMO PARTIES COMING UP:

Different Ways of Cooking Tibetan Amdo Momo
--steamed momo is the most common
--Fried: deep fried if the momos are not steamed; if momos are steamed first, then just pan-fried
--Boiled: momo soup is called Mothuck usually smaller in size

Momo Shapes:
--Round: common in Amdo region of Tibet
--Half moon: more common in Utsang region in Tibet or Tibetan communities in Nepal or India
-- Tsi-tsi momo (mouse shape momo) commonly used for momo soup, mothuk.
--You can be creative and make any shape
you like and enjoy the art of making momos in many different shapes these days
--Tibetan Momos are often commonly served at gatherings and special occasions

What are Tibetan momos?

Momos are dumplings stuffed with various meats, mainly beef, but can also be made with pork and chicken. When we make meat momos we always have vegetables mixed with the stuffing: onions, napa cabbage, reddish, fresh garlic, and green onions are commonly used. We can also make momos with Veggies or cheese, momos are prepared in various ways but usually steamed. Momos are the most well-known and beloved Tibetan dishes.

Drolma and I created 2 pages for our medspa and one of them needs to be deleted to decrease confusion. So instead of deleting I turned my page into Tibetan Amdo Momo page for my husband. Right now it’s just a food blog page. Sorry for creating confusions. Please continue following me and more posts and details will come.

We changed our med spa social media to SL Aesthetic Medicine.
This page is now about Amdo Momo….more coming..