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Tibetan Momos with Julie & Yeshi
May 8 @ 1:00 pm - 2:15 pm EDT
NOTE: iphone and ipad users, CLICK HERE to register for class.
If you love dumplings, then you love momos—you just may not know it yet. Momos are a steamed dumpling filled with everything from vegetables to paneer to beef. Enjoyed across Nepal, Tibet, Bhutan and elsewhere, momos have a long, rich history dating back to the 14th century. Join us to learn to make classic Tibetan momos with husband and wife duo Julie Kleeman and Yeshi Jampa. Yeshi grew up in rural Tibet, herding livestock on the high reaches of the plateau and learning to cook inside a yak hair tent from a young age. Julie has been traveling and eating across Asia since 1992. Together, they now run the celebrated Taste Tibet restaurant and food stall in the U.K. You’ll learn to make the simple dough—just flour and water—typically used to make momos, as well as two unique fillings to suit your preferences. Then, it’s on to shaping and cooking. You’ll learn how to steam and steam-fry your momos in order to achieve precisely the texture you prefer. Plus, you’ll learn two dipping sauces to accompany your momos: spicy sepen, a staple at the Tibetan dinner table; and Julie & Yeshi’s not-so-spicy momo sauce, which takes under 5 minutes to make. You’ll learn the role of chilli in Tibetan cuisine and the importance of Sichuan peppercorn, which features boldly in the sepen. For all the lovers of gyoza, jiaozi, manti, bao and pierogies out there, get ready to welcome another dumpling to the family!
About Julie & Yeshi:
Julie Kleeman studied Chinese at Cambridge University and has been traveling and eating in Asia since 1992. She lived in Beijing for many years, where she worked as the Chief Editor of the Oxford Chinese Dictionary. Yeshi Jampa grew up in rural Tibet, herding livestock on the high reaches of the plateau and learning to cook inside a yak hair tent at a young age. When he was 19, Yeshi walked across the Himalayas to northern India, where he lived for many years. Julie and Yeshi met in India, and together they now own and run the Oxford-based Taste Tibet restaurant and festival food stall, a Guardian and BBC Good Food Top Ten pick, and a finalist in the Best Street Food or Takeaway category in the 2021 BBC Food and Farming Awards. They share a passion for food and wellbeing and have made it their mission to get Tibet on the global food map.
Order yourself a copy of Julie & Yeshi new book, “Taste Tibet”! Use promo code MILK2022 for 10% off your order: https://www.portersquarebooks.com/book/9781623718541
Want to give this class as a gift? You can purchase gift cards here.
Bonus: All attendees of this class will receive a one-time 15% off coupon to the Milk Street Store after class.
This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.
Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to class (or within 48 hours of registering, if you sign up less than a week in advance), you will receive an email with the ingredients, equipment and prep you’ll need to cook along with us, if you choose.
After class, you will receive a recording of the event, as well as a folder of recipes and resources that we discuss during the event. Class recordings are available to all registered attendees for two weeks following each event.
Payments for Milk Street live stream classes are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final. Classes are subject to cancellation at any time. In the case of cancellation by the event organizer, all paid tickets will be fully refunded.
Proceeds from live stream cooking classes support Milk Street’s non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, and other partners.
If you have any questions about this class, please don’t hesitate to get in touch via firstname.lastname@example.org.