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Shamey Momos

By Lobsang Wangdu and Yolanda O'Bannon

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Tofu dumplings in a serving bowl with butter and chili sauce.
Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by Lillian Chou

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, but at some point in the Tibetan diaspora, vegetable fillings began to appear as well. And now, there is a wide, delicious variety of veggie momos, including one we like at Cafe Tibet in Berkley, California with mascarpone filling. Typical Tibetan veggie momos are stuffed with potato filling, but Lobsang’s own blend of tofu, bok choy, and shiitake mushrooms are light and delicious.

Cook’s note:

If you don’t have time to make the dumpling wrappers yourself, you can buy round dumpling wrappers in many major grocery stores. They might also be called wonton, potsticker, gyoza, or shu mai wrappers. These will taste a bit different than the kind we make, but they will work. If needed, you can also buy square wrappers and cut the corners to make them round, or just experiment with square shapes.

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