Tibet is a historic and autonomous region in China that rests among the plateaus and mountains in Central Asia, including the Himalayas. It constitutes a unique cultural and religious community, marked by the Tibetan language and Tibetan Buddhism, which is headed by the Dalai Lama. Its location in the mountains has not facilitated communication with outsiders, or economic development.

Leading up to the 1960s, there were many border disputes between India and China around Tibet. The Chinese invaded and then annexed what was then the de facto independent Tibetan state in 1950, and in 1959, the Tibetans rose up against the Chinese government. The 14th Dalai Lama then took asylum in India to avoid arrest. The Chinese then attacked India, beginning the Sino-Indian war from October to November 1962. Many Tibetan refugees followed the Dalai Lama into India, where they remain today. They brought their food with them and began to make and sell their food to the locals in Ladakh, Darjeeling, Dharamshala, Sikkim, and Delhi, which today are all majorly known spots for Tibetan Momos. Indians have since adopted the recipe as their own and added their own flairs, including fillings like chicken, paneer, vegetables, ricotta cheese, pork, and seafood. A modern momo may be be a five-star meal served in an aromatic meat-based broth, or a street-style snack.

Instructions:

1. In a mixing bowl whisk together flour and salt. Begin to add water and oil and mix together until a dough forms. Move dough to a floured surface and knead the dough, continue adding flour as needed, until dough is smooth and no longer sticky. Transfer the dough back to the mixing bowl and cover with a damp towel. Let dough sit for 30 minutes as the filling is being prepared.

2. Chop up the onion, ginger, garlic, cilantro, bok choy or cabbage, carrots, tofu, and scallions into small pieces.

3. Heat 1/4 cup of cooking oil in a pan to high. Begin adding chopped tofu once hot. Cook on medium high for 2 minutes until the edges are brown and no water remains. Add to the filling mix once cooled completely. Add salt and black pepper to taste.

4. After the dough has rested for 30 minutes. Divide the portion into halves. Leave one half under the damp towel and begin to work with the second half. Roll it out on a lightly floured surface until dough is very thin (as thin as you can make it). Lift the dough and rotate, flip and dust with more flour to prevent sticking. Cut the dough into 3 1/2-4 inch circles. Take the scraps of dough and add it to the half under the damp towel.

5. Take one piece of dough in the palm of your non-dominant hand. Put about 1 tbsp of the filling in the center of the dough. Then, fold and pinch the dough together to form a round momo.

6. Place the finished momos on a lightly oiled plate and repeat with the remaining dough, rolling out the other half when needed, and re-rolling the scraps until all dough or filling is used up.

7. Prepare a steamer pot with water and bring it to a boil on medium-high heat. Place momos on a lightly greased steamer basket, while leaving space between each dumpling. Steam for 5 minutes, or until the dough is not sticky to touch. Remove with tongs. Repeat with remaining dumplings.

Spicy Sesame Tomato Chutney

1. Heat the oil on a skillet over medium-high. Add garlic and ginger and cook for 1-2 minutes. Add the sesame seeds and red pepper flakes and toast for 1 minute.

2. Add the onion to the skillet and sauté until soft, about 4 minutes. Add canned tomatoes and cook until soft, about 5 minutes.

3. Put the mixture into a blender. Add soy sauce, lemon juice, and water. Blend until smooth. Taste and add salt to taste.

Yield: 32 Momos and 4 Cups of Chutney.