Utterly unique and delicious, Tibetan dumplings are basically the unofficial national dish of Tibet.

Every Tibetan family has a slightly different momo recipe, with various theories on how to make them the most juicy and delicious, or how to keep the dough skins to the desired delicate thinness.

The variations are endless – momos can be meat, vegetarian, steamed (the most popular), fried, and cooked in soup.

Here, we show you how to cook both beef momos and Lobsang’s unique and wonderful vegetarian momos :-)

In case you’re wondering, the word “momo” is pronounced with the same “o” sound as in “so-so.”