Momo (food)

Momo is a type of South Asian dumpling; native to Tibet, Nepal, Bhutan, Sikkim state and Darjeeling district in India. It is similar to Chinese baozi and jiaozi, Mongolian buuz, Japanese gyoza and Korean mandu.

Etymology

The word "momo" is derived from the Tibetan word "mog mog," which means "steamed bun."

History

Momo was initially a delicacy of the Newar community in the Kathmandu valley of Nepal. It was later introduced to Tibet by Newar merchants and from there spread to other neighboring countries.

Preparation

Momo is prepared by creating a dough usually made from white flour and water, sometimes adding a little yeast or baking soda. The dough is then flattened into small circular pieces. The center of each piece is filled with meat or vegetables and then sealed and steamed.

Varieties

There are several varieties of momo, including:

• Steamed Momo - This is the most common type of momo. The dumplings are steamed over a soup.
• Fried Momo - This type of momo is fried after being steamed.
• Kothey Momo - This type of momo is half fried and half steamed.
• C-Momo - This is a type of momo that is cooked in a spicy sauce.
• Green Momo - This is a type of momo that is made with spinach and other green vegetables.

See also

• List of dumplings
• List of Tibetan dishes

References

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