Chophels' momo recipe

Every year on activity week, one of the groups of seniors goes to Dharamsala, home to the Tibetan community in exile. One of the fun activities they do while there is to learn how to make momos, a kind of Tibetan dumpling. Below is a momo recipe from one of our staff couples, Thupten and Dolma Chophel, both Tibetans who have lived in India since they were young children and worked at Woodstock for many years..

Thupten Chophel has also expressed his love for Woodstock in poetry. We have included one of his poems here. We thank the Chophels for sharing both of these works of art.

The Chophels' mutton momo recipe

Ingredients

• Minced meat (mutton or other) - ½ kg
• White flour (maida) - 1 kg. for the dough and keep about 1½ cup dry flour aside.
• Onion - 5 to 6 of medium size
• Garlic - several cloves
• Ginger - a small piece
• Green coriander (or spring onions or bokchoy) - a small bunch
• Salt - approximately 2 teaspoons (or to taste)
• Spices - black pepper, meat masala or powdered chili, to taste
• Refined oil (traditionally we use animal fat) - 1 or 2 teaspoons (optional)

Making the momos

1. Knead the white flour and make a dough (can mix approximately ½ to 1 tea spoon of baking power), then roll into palm-size balls. If the dough becomes too sticky knead again with adding more dry flour.
2. Fill ¾ of the bottom stack of the steamer with water and let it boil. It has to be kept boiling with a medium fire before the momos are ready to be cooked.
3. Mince the onions.
4. Crush the garlic and ginger together to form a ginger-garlic paste.
5. Chop the green coriander.
6. Mix the minced meat, chopped onions, ginger-garlic paste, coriander and salt well.
7. Apply a bit of oil to the stacks so that the momos do not stick.
8. Take the balls and roll into round and flat shape. If it is sticky, add some of the dry flour. Then place a spoonful of minced meat in the center and start making momos by carefully folding from all the sides of each of them (like a samosa shape or any simple shape that you can make). Then place them all in the stacks of the steamer. Do not place the momos too close to each other as they will expand a little.
9. Before placing them on top of the bottom stack, check first whether more water needs to be added.
10. The momos will be cooked in 25 minutes time.

The above recipe will serve approximately 40 large / 50 small size momos. *If you want juicy momos do not fry the meat in advance. If you want drier momos (i.e. for a picnic or travel) then fry the meat (no onions) with salt to taste before filling momos.

The Lyre Tree

Thupten Chophel

Since the beginning of Woodstock School, the Lyre tree stood tall.
Every year pine cones grow and fall making way for new buds to grow,
As students graduate and leave, making room for new students.
Seasons come and seasons go to bring yet another change.

Sunshine and rain, thunderstorms and lighting,
The winds may bring change but only for me to grow stronger.
It is said, 'Palma Non Sine Pulvere'
No palms of victory without the dust of struggle.

Like the wind that carries us away, with time we follow the wind back home.
In a beautiful place surrounded by mountains, rivers and valley,
Midst the smell of wet soil, green moss and the chilly winter breeze,
I wake up to the sound of children laughing and birds chirping.

The Lyre tree still stands firm and assures us, it will remain with the school forever.