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Street Food: Lamb Momo with Dorjee Momo – SOLD OUT
Thursday, January 18 @ 7:00 pm - 9:00 pm
This class is sold out. To be added to the waiting list, please email email@example.com, or click here for a list of other cooking classes.
When traveling the world, sometimes the best meals are found in the streets – from food trucks, carts and stalls. Chef Dorjee Tsering, a former Buddhist monk in Tibet, recreates the recipes from his nomadic childhood and experiences as a refugee in Nepal and India.
In this class you will learn how to prepare Lamb Momo, a dish of steamed and pan fried lamb dumplings, which are folded in a circular style with a tiny hole that emits steam as the dumpling cooks. A humble staple food of Tibetan nomads usually made with yak meat, momos are iconic in Tibetan and Nepali culture and cuisine, and can be accompanied by a variety of dipping sauces. Dorjee Momo’s version of Lamb Momo are savory lamb dumplings steamed to perfection, with juice on the inside and a crispy bottom. Learn to make Lamb Momo, and you will have a satisfying winter meal.
You will learn how to prepare the filling and the momo skin from scratch (the traditional way, and with shortcut options) and fold the momo. Folding is the hardest part, but with some dedication and nimble fingers you will figure it out quickly. We’ll prepare the steamer and frypan, garnish and eat!
About Chef Dorjee Tsering
As he adapted to life in the US, Chef Dorjee Tsering decided the best way to answer the question of ‘where are you from?’ is to literally give someone a taste of his homeland. Hence, Dorjee Momo – a refugee-owned, family-run Tibetan nomad food startup based at Union Kitchen in Washington, DC. Our mission is to introduce more people to the heartfelt preparation and unique flavors of Himalayan cuisine, and our approach centers around delicious dishes from the Tibetan diaspora that are authentic and creative.