Kassandra Ray

Hi, my name is Sandi! I'm a first-year transfer Political Science Major from Irvine, California. Being half Taiwanese, I have always been immersed in Asian culture. Food plays such a large role in my family and the way we interact with one another, and in Taiwanese culture in general. Growing up I had great memories of making dumplings from scratch in Chinese school or at family friends' homes. When travelling to Taiwan, it was always polite to visit even the most distant family friends (you consider everyone your Uncle and Aunt!) and drink tea and eat small dishes of food with them. My mother told me that as a child in Taiwan, her family would always make copious amounts of each dish for dinner (rice, protein, vegetables) because monks would knock on the door with their own porcelain bowl and ask for food, which they would receive. Food is not only a need, but a basis for human interaction, familial bonds, and a way to show compassion to one another.

Momo

I love dumplings so much. Every culture has their version of the dumpling. Japanese have crispy gyozas, Eastern Europeans have potato filled Pierogis, Italians make ravioli, Chinese have sweet, sticky TangYuan, and so on.

Momos are the South Asian Dumpling. They are typically folded in a spiraling, spherical shape, filled with veggies, possibly chicken, and sometimes potato or paneer. They sometimes sit in a tomato or spice - based sauce, or have a dipping on the side, such as Nepali hot sauce.

recipe:

8 ounces Yukon gold potatoes (about 2 medium), unpeeled
Coarse salt
2 cups finely chopped green cabbage (about 1/4 medium head)
1/2 cup finely chopped shiitake mushroom caps (about 2 ounces)
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1/2 cup finely chopped yellow onion (about 1 small onion)
2 scallions, finely chopped
1/2 teaspoon garam masala
1/4 cup finely chopped fresh cilantro
3 tablespoons homemade or low-sodium store-bought vegetable stock
2 tablespoons unsalted butter, cut into 1/4-inch pieces, room temperature
Vegetable oil, for steaming
Nepali Hot Sauce, for serving

I chose a potato momo to respect vegetarian preferences, though I feel just a vegetable filling can taste plain.

**Dumping skin can be bought at the store**

All the other ingredients apply to the filling. Potatoes should be cooked until tender, mixed with all the other ingredients, and then placed inside the dumpling skin. Folding methods vary on taste and presentation!

Momos are typically steamed but can be pan fried as well.

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