MOMOS.. Types and taste. It is similar to DIMSUM, MANDU, BAOZI, BUUZ, GYOZA, MANTU

Momos is steamed filled dumplings from Southwest Chinese region of tibet and also Nepal, Bhutan, North Indian region of Ladakh, northeast region of Sikkim, Assam and Darjeeling. Every shape of MOMO has different name.

How is MOMOS made?

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.

Traditionally, momo is prepared with ground/minced meat filling, but in the modern era, 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 hard cheese) and vegetable and meat combinations.

Traditional steamer of MOMO is called mucktoo made up of bamboo. Total calorie in one momo is 35kcal

Types of MOMOS

Mainly of 2 types steamed and fried both served with dipping sauce called chutney or acchar. Soup momo is a dish with steamed momo immersed in a meat or vegetable broth. Pan fried momo is also called KOTHEY MOMO. Steamed momo is served with hot sauce called C-MOMO. Also a variety of dumpling of Nepal found in state of India-SIKKIM and Darjeeling called tinge and taipo.

MOMOS have now become very popular even to countries like US and UK. In Kathmandu a restaurant 'The Gangri Sui mai' is popular for its open-shaped Momo in which any sauce can be poured like peanuts, green chilies and tomato.