Street Food: Tibetan Chu-Mok with Dorjee Momo
Thursday, September 28 @ 7:00 pm - 9:00 pm
When traveling the world, sometimes the best meals are found in the streets – from food trucks, carts and stalls. Chef Dorjee, 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 Chicken Chu-Mok, a dish of semi-soupy steamed chicken dumplings, which are folded like fans. Baby bok choy, enoki mushrooms and ramen scallions garnish the dish, along with a spicy sauce with star anise oil and sesame seeds. Dorjee Momo’s version of Chu-Mok has savory chicken dumplings in a light fragrant broth with bright herbs. Learn to make Chicken Chu-Mok, and you will have a perfect weeknight meal that is healthy and satisfying.
You will learn how to prepare the filling and the dumpling skin from scratch (the traditional way, and with shortcut options) and fold the dumpling. We’ll prepare broth, boil the dumplings, garnish and eat!
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 simultaneously authentic and creative.