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Ready to try Tibetan nomad food?


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Ready to try Tibetan nomad food?


taste something new

From the rooftop of the world to the capital of the USA: A former Buddhist monk and refugee, Chef Dorjee is now pursuing his dream of introducing more people to the unique flavors and heartfelt preparation of Tibetan nomad-style dumplings & Himalayan street snacks. 

Photo by Farrah Skeiky (c) Dimsum Media

Photo by Farrah Skeiky (c) Dimsum Media

As a refugee, the tastes of my childhood have been an anchor in my life, and I want to share with others the joy Tibetan food brings to me. Many people think of Tibet as a magical place stuck in the past, but actually it’s full of modern twists and turns like anywhere else. The food I make reflects the diversity and resilience of Tibetans in diaspora as we adapt to new surroundings.
— Chef Dorjee Tsering
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A SEAT AT OUR TABLE FOR YOU


A SEAT AT OUR TABLE FOR YOU


Upcoming events

New project in Eastern Market area coming January 2018

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Menu


Menu


Momos: a juicy Tibetan tradition Momos (Tibetan dumplings) are shaped by hand with minimal tools: a flat rolling pin, loose flour, and nimble fingers. Each family's recipe depends on their personal tastes and the resources available to them. In nomad families in Tibet, the main fillings are sheep and yak meat -- vegetables are scarce but include wild greens -- along with an extremely spicy chilli sauce.

Momos: a juicy Tibetan tradition

Momos (Tibetan dumplings) are shaped by hand with minimal tools: a flat rolling pin, loose flour, and nimble fingers. Each family's recipe depends on their personal tastes and the resources available to them. In nomad families in Tibet, the main fillings are sheep and yak meat -- vegetables are scarce but include wild greens -- along with an extremely spicy chilli sauce.

Handmade with love & pride Chef Dorjee makes all our lamb (halal), beef, and vegan momos with love and pride in his culture. He hand-rolls each dumpling wrapper, and fills it with a special blend of meat, vegetables, and spices to create a juicy and satisfying bite. We steam-fry our momos for a crispy underside and a soft top. Momos are accompanied by a savory 21-spice sauce called sepen. 

Handmade with love & pride

Chef Dorjee makes all our lamb (halal), beef, and vegan momos with love and pride in his culture. He hand-rolls each dumpling wrapper, and fills it with a special blend of meat, vegetables, and spices to create a juicy and satisfying bite. We steam-fry our momos for a crispy underside and a soft top. Momos are accompanied by a savory 21-spice sauce called sepen. 

Our mission is to introduce more people to the heartfelt preparation and unique flavors of Himalayan cuisine. Our approach centers delicious dishes from Tibet, India, Nepal, and China that are both authentic and creative. 

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Meet the #momosquad


Meet the #momosquad


Photo by Farrah Skeiky (c) Dimsum Media.

CHEF DORJEE Tsering

TIBETAN & HIMALAYAN DISHES

Born to a nomad family in eastern Tibet, Dorjee and his family would pack up their belongings and black wool tents every season to move to new pastures for their sheep and yaks. Dorjee grew up watching his mother and sisters cook over a cob stove. He became a Buddhist monk at age 6 and worked in monasteries for 16 years, where he learned how to prepare large amounts of food very quickly.

In 2006, Dorjee walked across the Himalayas for 1 month and 18 days, becoming a refugee in India. After training at a French bakery in northern India, Dorjee moved to Washington DC to pursue his dream of introducing more people to the unique flavors and heartfelt preparation of Tibetan nomad food. Now Dorjee brings his loving attention and finely honed skills to every dish he makes at his own business, Dorjee Momo.

 

Amberjade Tsering 

DIRECTOR OF OPS

Amberjade is the Director of Operations and handles vendors and supply chain, events, marketing, and media. Her background is in human rights advocacy, civil society capacity building, and communications.

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Our team 

We've got the best + brightest on our side, from DC to NYC. The team makes it all possible. We're piloting a refugee hiring program and always on the lookout for business-minded interns, culinary apprentices, and event volunteers. Contact us below to get involved!

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AVEN

Advocating for the removal of mines from Laos. Running a tight line in a tight kitchen.

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MEGAN

Canadian canoe racer. Dumpling shot queen.

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JR

Master of details. Never not hustlin'. 

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NEEL

Southern hospitality. Guest services jugaad.

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YUSSUF

Egyptian LGBTQ activist seeking asylum. Curry connosieur.

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CASEY

Brother in arms. BFF at the bar.

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PETER

NASA Engineer by day. Momo fanatic by night.

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WING

Palawan-born. DC braised.

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Booking


Booking


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POP UP RESTAURANT + EVENTS + CATERING + COOKING CLASSES

We operate out of our Union Kitchen - Ivy City production kitchen, and pop up in various locations around Washington DC. Currently we are located inside Shop Made In DC (1333 19th St NW) in Dupont Circle, above Buffalo Billiards. Shop Made In DC supports over 40 DC-based artists and retail makers and hosts rotating food concepts in their cafe. We serve a rotating Himalayan menu from noon to 6pm on weekdays, and lunch from 12-3pm on weekends. Our pop up at Shop Made In DC ends on December 30.

Dorjee Momo team also works large scale events as a food vendor, such as music and art festivals, cultural events, night markets, fundraisers, and social justice related events. We regularly do catering and private home dinners, schedule permitting. We are excited to work with you to create an intimate and delicious event for you and your guests to enjoy. Please contact us below. 

Book a cooking class where your friends or colleagues learn how to create different shapes of dumplings and a variety of fillings to suit your tastes. Cooking classes are a fun hands-on activity for small groups, and all ingredients are prepped and provided. Participants get take-home samples and a recipe reminder guide.

We are launching a new longterm project in early 2018 - more details to be released soon!