Photos from Ven Kims slideshow Jan 31st 2012
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Momo Recipe
How to make Mo-mos: courtesy Venerable Kim:
Vegetarian Mo-mo's: 12 oz raw spinach chopped fine, 16 oz crumbled smooth tofu, 2 1/2 c grated strong flavored cheese, 3-6 tbsp chopped ginger
Meat mo-mo's: 1 med onion diced small, 1 bunch cilantro, 3-6 tbsp finely chopped ginger, 1/2 tsp salt, 1 pound ground beef or other meat
The following is the recipe for putting the mo-mo's together regardless of the filling.
Oil surface of counter or breadboard to roll dough made of flour and cold water that is mixed to a stiff, slightly sticky dough, like a chapatti dough. Roll dough into a 1 inch long roll, then cut into 1/2 inch slices. Roll these into little balls and then pat these down into a circle. Then roll them smooth and roll the edges thinner, leaving the center a little thicker but not too thick. You will have to occasionally add some flour to the bread board.
Or- you can roll the dough into a thin sheet and cut the dough with a small mouth ring, then roll the edges thinner.
Place small amount of filling in the middle of dough circle. Place this on your left hand and start pinching up the edges between your right thumb and index finger. Pinch the edges slowly going around like fluting a pie crust bringing in the dough with your index finger to your thumb to flute it tightly. While doing this, continue to push in the dough into the center with your left thumb while the left hand is holding the mo-mo which is turning into a little drawstring purse being pulled tight in the middle.
Work your way around the edges pinching them in to stick together. Continue around the top edge fluting tightly. When it looks like a little round bag pulled together, continue around the top to make a small little bowl shape on top. This will happen naturally if you keep working your way around the top when it is closed. Steam in steamer after placing Mo-mo's in a metal or bamboo steamer without letting them touch as they will stick when cooking. Steam for about 20 mins or until "al dente" done. Serve with chili sauce or other Asian flavoring.
This may seem complicated at first, but making Mo-mo's is a cultural art form in Tibet with great enjoyment taken in the nicest looking, tastiest Mo-mo's. Just to note, there are other shapes you can make the mom-mo like a potsticker or empanada made from a circle folded in half while lightly fluting the edges. This is much easier to do, but not the traditional Tibetan shape or style. GOOD LUCK AND HAPPY MO-MO MAKING!
Love, Julia
Vegetarian Mo-mo's: 12 oz raw spinach chopped fine, 16 oz crumbled smooth tofu, 2 1/2 c grated strong flavored cheese, 3-6 tbsp chopped ginger
Meat mo-mo's: 1 med onion diced small, 1 bunch cilantro, 3-6 tbsp finely chopped ginger, 1/2 tsp salt, 1 pound ground beef or other meat
The following is the recipe for putting the mo-mo's together regardless of the filling.
Oil surface of counter or breadboard to roll dough made of flour and cold water that is mixed to a stiff, slightly sticky dough, like a chapatti dough. Roll dough into a 1 inch long roll, then cut into 1/2 inch slices. Roll these into little balls and then pat these down into a circle. Then roll them smooth and roll the edges thinner, leaving the center a little thicker but not too thick. You will have to occasionally add some flour to the bread board.
Or- you can roll the dough into a thin sheet and cut the dough with a small mouth ring, then roll the edges thinner.
Place small amount of filling in the middle of dough circle. Place this on your left hand and start pinching up the edges between your right thumb and index finger. Pinch the edges slowly going around like fluting a pie crust bringing in the dough with your index finger to your thumb to flute it tightly. While doing this, continue to push in the dough into the center with your left thumb while the left hand is holding the mo-mo which is turning into a little drawstring purse being pulled tight in the middle.
Work your way around the edges pinching them in to stick together. Continue around the top edge fluting tightly. When it looks like a little round bag pulled together, continue around the top to make a small little bowl shape on top. This will happen naturally if you keep working your way around the top when it is closed. Steam in steamer after placing Mo-mo's in a metal or bamboo steamer without letting them touch as they will stick when cooking. Steam for about 20 mins or until "al dente" done. Serve with chili sauce or other Asian flavoring.
This may seem complicated at first, but making Mo-mo's is a cultural art form in Tibet with great enjoyment taken in the nicest looking, tastiest Mo-mo's. Just to note, there are other shapes you can make the mom-mo like a potsticker or empanada made from a circle folded in half while lightly fluting the edges. This is much easier to do, but not the traditional Tibetan shape or style. GOOD LUCK AND HAPPY MO-MO MAKING!
Love, Julia
News from Ven Yarphel Jan 21, 2012 who has been in India
I have been enjoying my stay here very much. I have been getting to the Mahabodhi Stupa at 4 every morning and staying until about 11:30...in time to get back for lunch of course. I normally do 3 of the large circumnambulations while doing some of my morning prayers and then go to "my spot" and do prostrations to the 35 Buddhas for a while. I then go inside the shrine of the stupa and make offerings and take Bodhisattva vows. I return to my spot which is a small platform with a backrest and puja table, very simply done, and recite the Heart Sutra and then meditate for about two hours on emptiness and bodhicitta. Next up is some tsampa and tea followed by reading one of the sutras, Golden Light, Sanghata, or Vajra Cutter for about half an hour. Then I do Lama Chopa/Jorcho with extensive mandala offerings. This is a very happy time for me. I get back to Root Institute for lunch and a rest until about 2:30 then study and practices until dinner at 6 and some more of the same until bedtime at 9:30. All of this was interupted by the 400,000 that came to thie small village to attend the Kalachakra Initiation with HH Dalai Lama. I spent the time helping an old friend who had polio as a youth and is on crutches or electric wheel chair. We had far, far away seats but were in a position to see HH exit the event close by us along with many of the other lamas who were attending. Lama Zopa Rinpoche is here and has been since before the Kalaachakra began. My retreat room is next to his residence. I have had very little contact with him. He has had a steady stream of visitors. Roger says I will get to visit with him before he departs at the end of the month. Also staying here then were Dagri Rinpoche, Khandrola, Tsenshap Serkong Rinpoche, Ribur Rinpoche's tulku, Geshe Lama Kunchog's tulku, Richard Gere, and many others. I went to reschedule my return flight as I was unable to book it so far in advance when I originally made my reservations for my trip here. I was trying to return on the 1st of September. The earliest they could get me out is November 1st. My plans are now to leave here on February 28 and get to New Zealand on the 2nd of March. I will be at Mahamudra Centre in strict retreat for 5 months and then hopefully 3 weeks of touristing. Back to Delhi on the 26th of August. Most likely I will go to Nepal for the next two months. HH Dalai Lama is scheduled to teach on the eight great lam rim texts for the month of November in south India at Drepung, Sera and Ganden monastaries. Most likely I will extend my stay to attend. Two of the teachers here have had to cancel for different reasons and I was recruited to be the substitute teacher. I talked on overcoming anger with compassion in October for six days and next month a ten day course on Shantideva and exchanging self for others. That's pretty much it. I do look forward to returning to the Okanogan but it seems it will be a while before I get home.
News from Ven Kim Dec 8, 2011 who has been in India
The school year has just finished. Attached are a few
photos of the last class: graduation, and celebrating by making and eating
momos together.
Classes resume in March. I am signed up for the whole 2nd year program, where we learn to translate Lam Rim teachings from Tibetan into English, and also we will learn from the resident geshe how to debate (in Tibetan). The 2nd year program actually becomes the beginning of a 4 year philosophy/debate class that is led by Geshe Tsewang Nyima.
Classes resume in March. I am signed up for the whole 2nd year program, where we learn to translate Lam Rim teachings from Tibetan into English, and also we will learn from the resident geshe how to debate (in Tibetan). The 2nd year program actually becomes the beginning of a 4 year philosophy/debate class that is led by Geshe Tsewang Nyima.
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