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Dutta was the chief guest at a reception June 5 at the Artists Alley in downtown San Francisco June 5, where she showed off some of Panchachuli's wares and discussed its various projects with visitors, who snacked on Tibetan momos and herbal tea.
At Tremont 647 these delectable momos are such a popular signature dish that we have had a momo chef, Tsering Dongshi, cranking out hundreds of them every night; in our first five years, we sold a cool million of them.
When ready to shape the momos, make the dough: In a large bowl, mix together the flour and salt.
Don't give up if they aren't perfect right away; your momos will get prettier with practice.
Filled momos will keep, covered and refrigerated, for up to 1 day, but they are best steamed right away.
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