Momos served in a tomato-based broth |
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| Origin | |
|---|---|
| Place of origin | People's Republic of China |
| Region or state | Tibet, Bhutan, Nepal, Sikkim, Darjeeling district and Ladakh |
| Dish details | |
| Course served | Snack |
| Main ingredient(s) | flour-and-water dough, white flour and filling |
Momo (simplified Chinese: 馍馍; traditional Chinese: 饃饃; pinyin: mómo; Tibetan: མོག་མོག་, Wylie: mog mog[1]; Nepali: म:म; ) is a type of dumpling native to China, and also popular in the bordering regions of Bhutan, Nepal and the Himalayan states of India (especially Sikkim). It is similar to the Mongolian buuz or the Chinese jiaozi.
Contents |
Momos are made with a simple flour-and-water dough—white flour is generally preferred—and sometimes a little yeast or baking soda is added to give a more doughy texture to the finished product. The filling may be one of the several mixtures:
The dough is fashioned into small circular flat pieces. The filling is then enclosed either in a round pocket or in a half moon shape or crescent. The dumplings are then cooked by steaming over a soup (either a stock based on bones or tomato-based), which is served with the dumplings, along with chili sauce. The dumplings may also be pan-fried or deep-fried after being steamed. They are often accompanied with a traditional pickle achar.
Momos are a traditional delicacy in Tibet, Bhutan, Nepal, Sikkim, Darjeeling district and Ladakh. They are one of the most popular fast food in Nepal and many other South Asian region populated with people of Nepali origin and people of hilly origin. They are also common in places with noticeable Nepalese and Tibetan diaspora, such as Assam, Delhi, Mizoram, Manipur, Nagaland, Meghalaya, Himachal Pradesh,Patna and West Bengal.
There are different varieties of momos, such as fried and steamed momos. Momos are usually served with a dipping sauce normally consisting of tomatoes as the base ingredient, from which numerous variations can be made. Momo soup is a dish that has steamed momos immersed in a meat broth. Momos that are pan fried after steaming first are known as kothey momos. Momo can also be prepared by directly deep frying without steaming first. Steamed momos served in hot sauce is called C-Momo. These are some of the most common items served in Tibetan and Nepalese restaurants.
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