I was recently invited this past Monday to Kuenga’s house for momo-making and dinner. Momos are essentially steamed dumpings. In contrast to the pork-filled dumplings at home, momos are commonly filled with beef, cheese, or potatoes here. I adore dumplings back home (in all it’s forms: steamed, boiled, fried or in soup) and it isn’t hard to imagine how happy I was to be invited for momos.
Kuenga’s brother provided the muscles to mince the beef. Auntie (Kuenga’s mom) made the dough and rolled out the wrappers. Kuenga chopped up the red and spring onions and wrapped the dumplings. As for me, I took photos, and uhm, tried to wrap some momos (in the only way I know how, which is in the shape of potstickers/gyozas/锅贴).
You can see the whole process through the set of photos here as I slowly (and painfully) get them uploaded so best to check that after Monday. I will link a few more photos on the blog once I get them uploaded.
We ate the delicious momos with soup and (my favourite) ezay. No photos were taken of the guilty (me) stuffing their faces, only because the mouth was faster than the camera. 
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