Momo (
Tibetan ????????;&_160;
Wylie mog mog,
Nepali ??), also
momo-cha, is a type of Tibetan,
Ladakhi and Nepali
dumpling, similar to Mongolian
buuz, Chinese
jiaozi, or Central Asian
manti, closely related to Russian
pelmeni or Italian
ravioli.
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.
Momos are a traditional delicacy in Tibet, Nepal, Bhutan, Sikkim, and Ladakh. They are also common in places with noticeable Tibetan diaspora, such as Assam, Manipur, Nagaland, Meghalaya, Himachal Pradesh, and West Bengal (particularly in Darjeeling ). Over the last decade momos have become a very popular street food in many Indian cities, such as Kolkata, Siliguri, Guwahati, Delhi and Chandigarh.
