My love of MoMo came from watching my father make, cook and serve to family, friends and people from all walks of life. MoMos are not only a traditional Tibetan food, they are also symbols of festivities and celebrations, like weddings, family gatherings and the Tibetan New Year. They are served either steamed, pan fried or they can be added to a soup. Some may know them as dumplings, perogies, gyoza or dim sum and you may see them in many different shapes, sizes and designs. Their taste and flavour can also be very different, depending on the origins of the maker and the country they are made in.