It is believed that momo's were first introduced to Nepal when trade routes between Tibet and Nepal opened up several centuries ago. Although various ethnic groups in Nepal have taken the momo recipe and added their own twist, the humble momo is best made in its original form by someone who learnt it in Tibet. Thinley first learnt to make momos in her teenage years from her father, who in turn learnt it from his parents when they were living in Tibet. It doesn't get more authentic than this!
The momo making process starts with preparing the dough that will be used as the cover for the veg or non-veg filling inside. With the dough prepared, you will move on to adding various condiments and sliced vegetables to the minced meat before proceeding to mix them all up with your hand. The next step is perhaps the most challenging and fun part of making momos, you will now have to fold the momos to have it ready for steaming! It doesn't matter so much if you don't get the shape right, but you have to take particular note to ensure that the momo is sealed properly from all sides to ensure the flavour stays trapped in.
So go ahead, book this course and allow Yangchen to share with you the art of making momos, a tradition that has been passed down several generations in her family.