About the Author: Nance Qi

Every Tibetan family has a slightly different momo (dumpling) formula, a theory on how to make it the juiciest and delicious, how to keep the dough to the desired fineness. The change is endless – momo can be meat, vegetarian, steamed (most popular), fried and boiled. Wanna try it? Traveling to Tibet is a perfect way to taste it with a local restaurant.

Momo in Tibet – Father’s Resturant
Beijing Middle Road
Lhasa Tibet China
Momo in Tibet – Father’s Resturant
Beijing Middle Road
Lhasa Tibet China