Momo (
Tibetan མོག་མོག་;&_160;
Wylie mog mog,
Nepali मम), also
momo-cha, is a type of Tibetan or Nepalese
dumpling enjoyed all over South Asia. It is similar to Mongolian
buuz, Chinese
jiaozi, or Central Asian
manti, closely related to Russian
pelmeni, German
Maultaschen or Italian
ravioli.
The Tibetan word Momo is a loanword from the Chinese mómo (馍馍).[1]
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 several mixtures described below
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, as well as chili sauce. The dumplings may also be pan-fried or deep-fried after being steamed. They are often accompanied by an Indian pickle achar.
