Event recap: The Emporiyum 2017

10-11-12 November 2017: The Emporiyum at Dock5 at Union Market

Vending among friends for The Emporiyum, a three day food and drink festival located inside Dock 5 at Union Market. Photos by Peter Hershey.

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Event recap: IlluminAsia Festival 2017

14-15 October 2017: IlluminAsia night market at Smithsonian Freer-Sackler Gallery

IlluminAsia Festival details & photo galleries / Freer-Sackler / VOA

Highlighted vendor for the Smithsonian Freer-Sackler Gallery's reopening celebration, DC's first massive Asian night market on the National Mall (IlluminAsia festival). Photos by Peter Hershey.

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Event recap: 8 October 2017 New Kitchens On The Block

08 October 2017: New Kitchens On The Block 3.0 at Mess Hall

More momo, please. / DCist

"Dumplings have been steadily on the rise in D.C., and Dorjee Momo is angling to be a new heavyweight. Chef Dorjee Tsering's menu of Tibetan "nomad style" dumplings and Himalayan street snacks are filled with savory meat like chicken and lamb and popping with layers of Southeast Asian spice. For now, follow along on Facebook to find them at pop-up events around town or contact them about private dinners and catering. A more permanent location is hopefully in the works down the line." 

 

Photos by Travis Mitchell.

Event recap: 22 August 2017 at Thip Khao

22 August 2017: Dorjee Momo x Thip Khao

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Our pop-up at Thip Khao was an intimate and exciting dinner party with 9 generous dishes in 4 set courses, with guest chef contributions from Chef Miranda Rosenfelt of Sally's Middle Name and Chef Ed McIntosh from Tortilladora, as well as contribution from our Union Kitchen Accelerator cohort member Sasya Foods. Our welcome cocktail was the "Samsara on the rocks" with gin, cocci americano, grapefruit, and orange. Full menu to the left. 

Thank you to our wonderful guests, community partners, private dinner hosts, and friends, including Union Kitchen and the U.K. Accelerator Program, Chef Seng & Chef Bobby & Chef Jacob at Thip Khao, Sally's Middle Name, Tortilladora, Sasya Foods, Foodhini, Kiva, the Seo Family (Beth Seo, Chris Seo, Casey Seo), Dr. Zeff Bjerken, Nathan Davis & Taylor Cleland, Ally Lynn Taylor, Peter Hershey, and Dim Sum Media.

Photos by Peter Hershey.

Event Recap: 24 July 2017 at Sally's Middle Name

24 July 2017: Dorjee Momo x Sally's Middle Name

Our second pop up was awesome! Thank you to all our guests - it was a joy to serve you. We sold out of reservations quickly, and served 100 people. Thank you to the team: our friends and mentors at Union Kitchen,  Sam, Aphra, Armani, Angel, Enti, Laura and Nicholas at Sally's Middle Name, and Nathan, Taylor, Beth, Chris, Casey, and Stephen of the #momosquad.

We also added new items to the menu:

  • Nimbu Custard Tartlets (tsampa brown butter crust, fresh blackberries, champagne grapes soaked in rose water, chrysanthemum leaves from Little Wild Things, local bee pollen, and honey)
  • Miso Poppy Corn Pickles (shoyu miso, organic apple cider vinegar, black poppy, fresh white and yellow corn)

Event recap: 11 July 2017 at Sally's Middle Name

11 July 2017: Dorjee Momo x Sally's Middle Name

Our first pop up was a success! We sold out in 24 hours, and accepted walk-ins during the run of service.

The menu included:  

  • Sichuan Eggplant Salad (chilled eggplant salad with pickled ginger, dragonfruit laboo kharpo, white scallion, sesame, mala oil)
  • Yellow Nepali Laphing (noodle crepe roll with gluten sponge, raw garlic, red chili vinaigrette, green onion)
  • Roadside Pickles (pink radish with green chili and lemon, carrot with coriander and dill, black grape with cinnamon and clove)
  • Chicken ChuMok (chicken soup dumplings, watercress, black sesame, brown beech mushrooms, fry garlic, star anise oil)
  • Lamb Momo (steamed lamb dumplings with Chef Dorjee's secret 21-ingredient chili dipping sauce)
  • Kashmiri Kheer (coconut milk, saffron, pistachio, vanilla bean, cardamom troma)
  • Goat Cheesecake (goat cheesecake, tsampa brown butter crust, honey glass, gem marigolds, chrysanthemum leaves)

Thank you to everyone who contributed their time and energy to make it happen!

What is a momo?

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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.

  Chu-Mok: fan-shaped steamed dumplings    Chu-Mok  is a dish of semi-soupy steamed dumplings which are folded like fans. Baby bok choy, cilantro, and ramen scallions garnish the dish, along with a spicy sauce with star anise oil and sesame seeds. Our version of Chu-Mok has savory chicken dumplings in a light fragrant broth with a bright herb garnish. 

Chu-Mok: fan-shaped steamed dumplings

Chu-Mok is a dish of semi-soupy steamed dumplings which are folded like fans. Baby bok choy, cilantro, and ramen scallions garnish the dish, along with a spicy sauce with star anise oil and sesame seeds. Our version of Chu-Mok has savory chicken dumplings in a light fragrant broth with a bright herb garnish. 

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Steamed or fried?

Momos (shown left raw, prior to steaming or frying) are round dumplings filled with yak or sheep mutton meat and vegetables and twisted closed. A tiny hole at the top emits steam as the filling cooks - the Momos remain juicy while the doughy skins become light and stretchy.

Which shape?

Momos come in all shapes and sizes, and each design has a fable of its own: for example, Tsi-Tsi (like a mouse), and Dawa (like a moon). Some designs work better for soup because their folds can cup the soup; others are more suitable for frying because their flat bottoms become crispy!

Lamb, beef, chicken, vegan?

More common in India and the USA than Tibet, Tibetans use lamb, beef, or even chicken, with more vegetables like laboo kharpo (white daikon radish),  chik-tsay (Chinese chives), red onion and cabbage, and green onions. 

How do I eat them?

Pick the hot dumpling up with your hand (steamed & fried Momos) or with chopsticks or spoon (Chu-Mok). Tilt it up and take a little bite out of the bottom side of the dough, and slurp out the juice inside! Then dip the dumpling in sepen (chilli sauce) and take a bigger bite. Repeat until full.