Taking Dumplings To New Heights
A DESIRE TO SHARE A TASTE of home with others inspired chef Yangji Lama and his wife Karma to make and sell momos homemade Himalayan dumplings—to the public, or at least to those who live at altitudes less than 10,000 feet.
With the help of their daughter, Jyoti, the Lamas formed a company, MoMo Valley, and began production and marketing of the dumplings in June at a market pop-up kitchen in New York City. Noting the paucity of Himalayan cuisine available locally, the Lamas brought the momos north to the Hudson Valley, where they live.
Momos, small parcels of dough traditionally filled with meat and vegetables, are a staple in Nepalese and Himalayan cuisine. They're usually prepared and eaten when there are enough helping hands available to knead the dough, marinate the filling and prepare the dipping sauce (usually spicy), because everything is made from scratch.
Current Momo Valley options include vegetable, beef, chicken and turkey fillings, with yak and vegan versions in the works. Two dipping sauces—one sesame-based and one tomato-based—pack a flavorful punch from a spice mix that includes cinnamon, cardamom, clove and chili powder (all common in Himalayan cuisine). The momos come fully prepared and include the dipping sauces. They’re ready to eat after steaming 15 to 20 minutes.
Currently, MoMo Valley dumplings are available at weekend pop-ups at Hudson Valley Brewery in Beacon. They’re also sold frozen in packages of 10 ($8.99) at Beacon Natural Market in Beacon, and can be catered for events. For more information, email firstname.lastname@example.org or message @momovalley2018 on Instagram.