Lobsang Wangdu
Cookbook Author
Lobsang Wangdu learned Tibetan cooking at a very young age, helping his aunt and uncle in Lhasa, and has been making family and friends happy with his Tibetan dishes ever since.
In the belovedTibetan Home Cookingcookbook, Lobsang and his wife Yolanda make classic Tibetan dishes. His newest food adventure has been with whole-food, plant-based cooking. Professionally, Lobsang is a web developer and photographer who manages theYoWangdu Experience Tibettravel portal and many other sites.
He spent over twenty years as a monk training in Buddhist philosophy, and holds a Master’s degree in Madyamika from the Institute of Buddhist Dialectics in Dharamsala, India.
How to Make Shamey Momos, the Vegetarian Version of Tibet’s Famous Dumplings
First step: Consider making a double batch of vegetarian momos. Especially if you’re expected to share.
Thenthuk
The noodles for this Tibetan soup are made by pulling the dough and tossing it into the Thenthuk pot.
Shamey Momos (Vegetable Momos)
A blend of tofu, bok choy, and shiitake mushrooms make for light and delicious dumplings.