Tibetan Foods


As I am Tibetan I love to eat Tibetan foods especially “momo” (dumpling) which is one of my favorite Tibetan food it will serve with a spicy chill at the side which makes me wanted to eat more. Moreover, the dumpling will come up with different in inside which means if you are vegetarian then inside is a vegetable or if you want beef then inside is beef or if you want chicken then inside will be chicken. Basically, it depends on what you want to eat. There are of other Tibetan food like “shaptak” (spicy beef fry) it could also serve in chicken or pork with “Tingmo” ( steam bread ). Moreover, Tibetan has also lots of different appetites but the most famous one is called “laphing”.


For the Dough:3 cups all-purpose flour,3/4 cups water,1/4 tsp salt

For the Filling:1lb ground beef,2 bunches scallions, finely chopped,1 tsp grated garlic,1 tbsp grated ginger,1 tsp water,2 tbsp oil,2 tsp salt,1 tsp black pepper,1/4 tsp cayenne pepper.

For the Spicy relish:1 fresh tomato,5 cloves garlic,1 handful cilantro,2 green chilies,1 tsp salt


1. Combine all of the dough ingredients. Knead the dough and rest dough for 45 minutes

2. Make about 40 small balls, sprinkle with a little flour to stop them from sticking Flour the surface and roll in to small disks.

3. Mix filling ingredients. Stuff 11/2 tsp of the filling mixture in the middle of the dough disk. Gather the disk edges and pinch together to make a ‘beggars purse’ shape.

4. Place in a well-greased steamer for 15 minutes.

Ingredients for the Laping

  • 1 cup of potato or mung-bean starch (For the images here we used potato starch, but we’ve also made it with mung bean starch, and those noodles turn out much stiffer, which you may like, as a matter of personal taste. Mung-bean starch can be found in Korean stores and some other Asian markets.)
  • 5 cups of water

Ingredients for the Sauce

  • 7 cloves of garlic, minced
  • 1 stalk green onion, chopped
  • ¼ cup cilantro, chopped
  • 1 teaspoon salt
  • 1 teaspoon rice vinegar
  • ¼ cup sesame oil
  • ¼ cup soy sauce
  • ¼ cup crushed dried red pepper (We bought this at an Asian store. If you can’t find this, you can cut up dried red pepper, or use chili powder, or a bit of chili sauce. )


Before heating, stir the starch and water together until you get an even texture.

Heat the mixture on stove top to medium, stirring frequently, for 8-9 minutes, or until the mixture is so thick you can barely stir it. If the mixture is boiling before it thickens, turn down the heat until it stops boiling. When done the texture will be very thick, almost like jello, but it still needs to set.

Transfer the cooked mixture into a clean bowl and let it sit overnight at room temperature. In order to shorten the time for cooling, it can also be placed in the refrigerator for 4-5 hours.

After the laping has set, remove it from the bowl. It should stand up by itself, like a very firm jello.

In Tibet, people grate the laping with a very large grater, but our grater was too small and didn’t really work, so we did what many Tibetans do, and just cut the laping with a large knife into long strips.

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