Home > Food, General Knowledge > 60/365 – Momo (Dumpling)

60/365 – Momo (Dumpling)

Momo is a type of dumpling native to Nepal as well as among the Tibetans. It is similar to the Mongolian buuz or the Chinese jiaozi.

The Tibetan word momo is a loanword from the Chinese mómo.

Newars of Kathmandu called it MOMO-Cha where is became famous all over Nepal. Today MOMO-cha is also consider the most consumed food in Nepal made of buff, chicken or pork.

History

Momos are a traditional delicacy in Tibet, Bhutan, Nepal, Uttarakhand, 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 and West Bengal. Nepalese and Bhutanese medical students in Bangladesh have made it popular among their university mates, especially in the city of Chittagong.

Varieties

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.

Preparation

Source: http://en.wikipedia.org/wiki/Momo_%28dumpling%29

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Categories: Food, General Knowledge
  1. kat
    October 29, 2011 at 1:10 pm

    Ooo I loooove dumplings! 🙂

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