Join TC MoMos for a hands on workshop on how to make traditional Tibetan dumplings, commonly known as MoMos. Each guest will be able to make, taste and take home MoMos of their own.
More about MoMos from Tsewang Chodon, the chef of TC MoMos.
I was born in Nepal to Tibetan parents who fled Tibet during the Chinese occupation. My parents, along with thousands of other Tibetans were scattered across the neighbouring lands of Nepal, India and Bhutan. Scattered, yet bound together by His Holiness Dalai Lama.
My love of MoMo came from watching my father make, cook and serve to family, friends and people from all walks of life. He was my inspiration to start my own business of selling this delicious Tibetan food and so once arriving in Toronto in March 2012, I began the journey of TC Tibetan MoMos.
TC Tibetan MoMos started at the farmers' market in Wychwood Barns with other Tibetan women volunteers. Slowly and steadily, TC MoMos has spread its wings to be a part of many other farmers' markets across Toronto.
MoMos are not only a traditional Tibetan food, they are also symbols of festivities and celebrations, like weddings, family gatherings and the Tibetan New Year.
They can be cooked either steamed, pan fried or added to a soup.
Some may know them as dumplings, perogies, gyoza or dim sum, and you may see them in many different shapes, sizes and designs. Their taste and flavour can also be very different, depending on the origins of the maker and the country they are made in.
My MoMos are not ‘just food’. They are made with love and hold many memories of my dear father, family, friends and my life in Nepal. All of our MoMos are made with local produce from Ontario farmers, which I source directly from the farmers.