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We adore dumplings in our family. I think every culture has their own version. The Chinese/Japanese gyoza (potstickers), pierogi hailing from Poland, and now...momos, a culinary gift of Tibet! We decided to stop in a new Asian restaurant by us called Shangrila Bistro, and found that they serve both Chinese and Tibetan dishes. We ordered pan fried potstickers for E, but the owner quickly pointed us to the off-menu Tibetan momo dumpling. I was really excited to hear this, because by pure coincidence a day or two before, a frequent Bentobloggy commenter, Slushy, had asked me if I'd tried them before (I hadn't even heard of them.) We sent back an order for two momos, and anxiously awaited the result, having no idea what they were even made with.
We received a piping hot plate of these gorgeous shrimp-stuffed dumplings. Just look at the lacy top! It was pretty magnificent.
The sauce that accompanied it was to die for. I couldn't place all the flavors, but it was different than any I'd tried before. Definitely soy sauce, maybe peanut oil, some sesame oil, cilantro, and probably fish sauce. Very, very good.
E absolutely loved them.
They hand-make all of them in the restaurant, which is essential in my book. The restaurant owner explained that they hire experienced chefs from all over, from New York to San Francisco to work in their restaurants, people with the proper training. I'm no expert in Tibetan cuisine, but I'd say they did a pretty good job! Fresh shrimp and chopped green onions...so good.
So, great meal, and E got to experience yet another world cuisine, practice her chopsticks skills and be complimented by the owner for eating such a diverse offering. We shall return.
