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[edit | edit source]

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

History[edit | edit source]

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[edit | edit source]

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[edit | edit source]

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.

References[edit | edit source]

Momo (food) Resources
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