Momos — hearty dumplings of simple dough wrapped around delectable fillings, served steamed or fried with spicy sauce — are probably Tibet’s best known culinary export. In fact, momos are well-loved in many of the countries around the Himalayas, with countless variations in ingredients, appearance and names. But especially in Tibet, momos are not just foods; they are also symbols of festivity and celebration. They are served during important social occasions like marriages, New Years and other special family gatherings.
Given the harsh Tibetan climate and lack of vegetation, the traditional momo is typically prepared with a simply ground meat filling (yak is a Tibetan favourite), but more recently, this has changed and has become more varied. These days one can find momos with virtually any combination of ground meat, vegetables, tofu, cheese and more.
Join local momo legends Sonam & Richen for a fun, hands-on evening of making this justly famous dumpling from scratch. Their momos are notable for their use of quality, local ingredients, like stoneground organic whole spelt flour (from Hoffnung Farms, a collective of Mennonite farmers), Ontario beef (ethically raised by Green Gate Farms) and vegetables, herbs and spices sourced from Toronto’s farmers’ markets or grown by Sonam herself.
In this class participants will learn how to make the dough for the momo wrappers, both the beef and vegetable fillings, as well as Sonam’s famous Tibetan hot sauce. There will be plenty of momos to eat in class and extras take home at the end of class.
Sonam Yangzom and her husband Richen are both from Tibet and now live in Parkdale with their three children, and are active in the local Tibetan community. Sonam was a farmer back home and brings her remarkable agricultural expertise to a number of community gardening projects in Toronto such as Hope Gardens, Christie Pits and Milky Way Community Gardens. They have been selling momos at the Sorauren and Whychwood Farmer’s Markets for many years where they has built up a loyal following, and Sonam taught popular momo classes at the West End Food Co-Op.
Every Week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
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