Momo (dumpling)

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Momo
Momo nepal.jpg
A typical serving of a plate of momo with sesame yellow and red garlic chilli sauce in Nepal
TypeMeal
Place of origin
Nepal[1]
Region or state
Nepal, Tibet, Bhutan, Northeast India
Main ingredients
White-flour-and-water dough; meat, vegetable or cheese filling
VariationsSteam-momo, Kothey momo, C-momo, Fry-momo, Open-momo
Cookbook:Momo  Momo
 
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Momo
Momo nepal.jpg
A typical serving of a plate of momo with sesame yellow and red garlic chilli sauce in Nepal
TypeMeal
Place of origin
Nepal[1]
Region or state
Nepal, Tibet, Bhutan, Northeast India
Main ingredients
White-flour-and-water dough; meat, vegetable or cheese filling
VariationsSteam-momo, Kothey momo, C-momo, Fry-momo, Open-momo
Cookbook:Momo  Momo

Momo (Nepali: मम ; Nepal Bhasa: ममचा, म:म:; Tibetan: མོག་མོག་Wylie: mog mog; simplified Chinese: 馍馍; traditional Chinese: 饃饃; pinyin: mómo[2]) is a type of dumpling native to Nepal, and in some communities in Tibet, Bhutan, and Northeast India. It is similar to Chinese baozi and jiaozi, Mongolian buuz, Japanese gyoza, Afghan mantu, and Korean mandu.

History[edit]

The origin and etymology of momo in Nepal is uncertain but the dish is thought to be rustic in origin. Since this dish was initially popular among the Newar community of Kathmandu valley, one prevalent belief is that Newari traders brought momo techniques from Lhasa, Tibet. They modified the seasonings of the dish with available ingredients, using water buffalo meat, and gave the dish a Nepali name.

Description[edit]

Momo is a type of steamed bun with or without filling. Momo has become a traditional delicacy in Nepal, Tibet, Bhutan, Sikkim, Darjeeling district, and other parts of eastern India. It is one of the most popular fast foods in many regions of Nepal populated with people of Tibetan, Nepali or other Himalayan origin, and in places of India with a significant Tibetan and Nepalese diaspora, including West Bengal, Assam, Delhi, Mizoram, Manipur, Nagaland, Meghalaya, Himachal Pradesh, Arunachal Pradesh, and Uttarakhand.

Production[edit]

Plate of momo in Nepal
A woman making momos

A simple white-flour-and-water dough is generally preferred to make the outer momo covering. Sometimes, a little yeast or baking soda is added to give a more doughy texture to the finished product. Monosodium glutamate (MSG) is also used sometimes to enhance the taste of momo.

Momos
Momo in mucktoo

Traditionally, momo is prepared with ground/minced meat filling, but over the past several years, this has changed and the fillings have become more elaborate. These days, momo is prepared with virtually any combination of ground meat, vegetables, tofu, paneer cheese, soft chhurpi (local cheese) and vegetable and meat combinations.[3]

The dough is rolled into small circular flat pieces. The filling is then enclosed in the circular dough cover either in a round pocket or in a half-moon or crescent shape. People prefer meat that has a lot of fat because it produces intensively flavored juicy momos. A little oil is sometimes added to the lean ground/minced meat to keep the filling moist and juicy. The dumplings are then cooked by steaming over a soup (either a stock based on bones or vegetables) in a momo-making utensil called mucktoo. The dumplings may also be pan-fried or deep-fried after being steamed.

Varieties[edit]

Kothey, a pan-fried momo variety
C-momo
A Tibetan cuisine meal with (clockwise from top) tingmo steamed bread, thenthuk noodle soup, momos in soup, vegetable gravy, and condiments in center from the Himalaya Restaurant

Basically, there are two types of momo, steamed and fried. Momo is usually served with a dipping sauce (locally called chutney/achhar), normally made with tomato as the base ingredient. In Nepal, soup momo is a dish with steamed momo immersed in a meat broth. Pan-fried momo is also known as kothey momo. Steamed momo served in hot sauce is called C-momo. There are also a variety of Tibetan momos, including tingmo and thaipo.

See also[edit]

References[edit]

  1. ^ "Taste of Nepal, Nepalese dumpling (Momo)". Nepalese cuisine. tasteofnepal.blogspot.com. Retrieved 5 January 2014. 
  2. ^ Jīn Péng 金鹏 (ed.): Zàngyǔ jiǎnzhì 藏语简志. Mínzú chūbǎnshè 民族出版社, Beijing 1983, p. 31. This is not the same as dumpling.
  3. ^ http://tasteofnepal.blogspot.com/2013/07/momos-or-dumplings.html
  4. ^ "Momo recipe". Himalayanlearning.org. Retrieved April 6, 2011. 

External links[edit]