304 - Celebrate like a Tibetan
By Lauren Gosnell
Momos are Tibet’s answer to the dumpling. At the Tibet Kitchen on Queen Street, momos are given the name Shae-mo as a measure of respect for a food laden with symbolism.
The round shape represents the closeness of family. So momos are served at every special occasion and celebration except when a loved one leaves for a long journey. Then, long noodles are served to symbolize a continued long relationship.
Traditionally filled with the more common yak meat in Tibet, the shae-mos at Tibet Kitchen use ground beef instead.
The dough is prepared either northern- or southern Tibetan style. Northerners make dough from just plain flour and water, whereas southerners add a little baking powder for a softer wrapper.
The succulent juicy dumplings are served with a side bowl of chicken broth with ginger and green onion pieces and a dipping sauce of soy sauce, vinegar and sesame seed oil.
Tibet Kitchen’s Momos (Southern-style)
5 cups of flour
1 tsp of baking powder
2 lbs of minced beef
1 lb of chopped onion
1 tsp of chopped garlic
1 tsp of soy sauce
1 tsp of black pepper
1. Mix flour and baking powder and knead to a stiff dough with water. Cover and allow dough to rise.
2. Mix all the fillings together in a bowl.
3. Roll the dough into thin 4” to 5” rounds.
4. Place some filling in the centre, bring edges together to cover filling and twist to seal. Or crimp and pinch for crescent shape.
5. Place in a steamer and steam for about 15 minutes.
6. Serve with soy sauce and chili sauce.
Makes 36 pieces.
1544 Queen St. W