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, made from yak, but at some point in the Tibetan diaspora, vegetable fillings began to appear as well. In Tibetan these are known as shamey, literally, “without meat.” And now, there is a wide, delicious, variety of veggie momos, including a version 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. The momos pictured here are the half-moon shape, and steamed. You can also make the round shape, pictured on Lobsang’s momos recipe page, where you can learn to make your own great veg (or meat) momos. Or, you can try our Tibetan Home Cooking eBook and video series for detailed written recipes and step-by-step videos showing you exactly how to cook all the classic Tibetan food favorites. For momo lovers, Tibetan Home Cooking has two easy-to-follow recipes with videos for making steamed vegetarian and meat momos.
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By Lobsang Wangdu and Yolanda O’Bannon