Students learn how to make Nepalese dish

A pair of Fulbright scholars prepared momos made of pork and vegetables Friday at the Asian Culture Center, but momos can also be prepared with chicken, turkey and even yak, said Jessie Wallner, a doctoral candidate in ethnomusicology.\nWallner prepared the momos, or Nepalese dumplings, in a cooking demonstration for about 35 people. She learned to make them from friends when she studied in Kathmandu, Nepal, for a year and a half through the Fulbright program, an international exchange program.\n“You always want to make momos with another person because it has a lot of steps,” she said. “It’s eaten on special occasions because it takes so long to make.”\nMomos are a special treat because Nepalis do not have meat everyday, Wallner said. The standard fare is dal bhat, which is plain lentil soup served with rice and vegetables. \nReshma Tuladhar, a Fulbright scholar from Nepal and a graduate student in microbiology, said she learned to make momos from her mother.\n“This is eaten when families get together, and all the family members get involved,” she said.\nNepalis from different regions make variations of momos, Tuladhar said. The version Tuladhar and Wallner prepared is eaten in central Nepal and is slightly smaller than momos from other areas.\nThe momo filling they prepared at the demonstration was a mix of ground pork, scallions, onions, garlic, peanut oil, shallots and spices. The cooks used a box of special momo spice, which has turmeric, cumin, nutmeg and cinnamon in the correct proportions, Tuladhar said.\n“But you have to go to Nepal to get it,” Wallner said.\nThe wrapper is made of flour, water, baking powder and a little salt. The dough is rolled out to about the size of a silver dollar flapjack. \nThe cooks agreed filling and closing wrappers is the most time-consuming part of making momos.\n“The whole family pitches in wrapping the momos because that’s what takes the most time,” said Samrat Upadhyay, professor of creative writing and award-winning Nepali author. “Before we found the pre-made wrappers, it took even longer. The pre-made wrappers are a blessing.”\nThere are many ways to seal momos, Tuladhar said, some of which are creative. They can be shaped into a half moon, rounded like a tomato, folded and pinched into a triangle and even formed in the shape of a mouse. \n“We used to call it a mouse as kids,” Tuladhar said as she tucked in the front of the momo and made a stubby tail at the end.\nThe dumplings were then steamed for about 15 minutes, but can also be fried or added to soup, Tuladhar said.\nThe momos were served with achar, a spicy sauce made by blending roasted tomatoes, chilies, cilantro, garlic, lime and salt. Achar is essentially a “Himalayan salsa,” Wallner said.\nJennifer Chen, a freshman who had attended several cooking demonstrations at the center, said she enjoyed the momos and the presentation.\n“It’s a good change from regular dorm food,” she said. \nThe Asian Culture Center’s next cooking demonstration featuring traditional Chinese dishes will take place from 5 to 6 p.m. on, Feb. 22.