April 16th, 2011-

Scenes from a momo (Tibetan dumpling) cooking class.

Ingredients.

Lhamo: the man behind the action.

Pinching, very delicately.

Success.

Lhamo told us his story. He came from Tibet in the late nineties, studied English for two years, worked in a restaurant for nine months, and then started first cooking class in McLeod Ganj. He learned everything about cooking from his mom.

Cabbage, carrot and onions: my favorite momo.

Brenna hand-built.

Our army assembled. (Two Canadians and a French guy helped.)

Ready for the steamer.

YUM.

In other news: Tibet loves Legolas!