Dumplings, Pasties and Bread

It’s time to talk about momos (Tibetan dumplings). These steaming parcels of comfort are the hamburgers of the Himalayas. Momos have come to be associated with Nepalese cuisine, but in fact their origins lie in Tibet. Traditionally made with yak meat, but equally succulent when made with beef or vegetables, this is the Tibetan food that has travelled furthest and received most acclaim.

This chapter includes recipes for a variety of momos. Steamed rather than boiled, and made using a wheat-flour dough, they’re not as delicate as Chinese dumplings. Momos have a skin that is firm enough to be handled without breaking, which makes them great finger food. Tibetan people always eat momos with their hands – all the better for squidging into some hot sauce on the side.