The Taste Tibet momo is the talk of Oxford town, which is saying something in a city that does well for dumplings.
What is our secret? Fresh ingredients are completely key, and some of the veg that we use in our momos is home-grown.
But it’s the labour of love that goes into these beautiful bundles that makes them taste so delicious. Parcelling them up is of course a learned skill, but this represents merely the final step of a lengthy process.
First the dough must be mixed and kneaded and left to rise. Then the filling must be made, involving the washing and chopping of industrial quantities of veg or meat. Finally, the dough is pinched out into momo-sized pieces, before being rolled flat into the circular shape into which the momo filling is placed.
Cutting corners is possible: dumpling wrappers (factory-produced packs of round dumpling skins) are widely available in all Chinese supermarkets. Dumpling moulds and presses can also speed up the process. But there is nothing like a product that is hand-made all the way.
There are an amazing number of dumplings on sale in the market in Oxford’s Gloucester Green. We will leave you to guess how everyone else does it, which ones are home-made, and which are bought in, but something else that stands out for the Taste Tibet momo is the fact that is a substantial meal, as opposed to a light snack.
Made from wheat flour, steamed momo dumplings can hold more than the boiled Chinese dumplings with which many of us are more familiar. Check out our gallery below to see what goes into your momo, and enjoy the video at the top of this post showing you how this lovely last step is made.
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