Momo (food)

From Simple English Wikipedia, the free encyclopedia
A typical serving of a plate of momos with sesame yellow sauce and red ginger chilli pickle
Alternative namesམོག་མོག, मःमः
Main ingredientsWhite-flour-and-water dough; meat, vegetable
VariationsSteam-momo, Kothey momo, Jhol momo, C-momo, Fry-momo, Open-momo, fried momo, chicken-momo, veg-momo, buff-momo, cheese-momo, khuwa-momo, chocolate-momo
Food energy
(per serving)
350 to 1000 (35 to 100 per piece) kcal
Similar dishesjiaozi, guotie, xiaolongbao, baozi, mantou, buuz, gyoza, mandu, manti
Momos are common in Gilgit region in Ladakh.

Momos are a type of steamed filled dumpling in Tibet,[1] Nepal,[2] Bhutan and India.[3] Momos are usually served with a sauce known as achar with spices and herbs. It can also be cooked as soup versions known as jhol momo. The broth is made from achar using a mixture of tomatoes, sesame seeds, chillies, cumin and coriander or mokthuk from boiling pork or buffalo bones mixed with various herbs and vegetables.[4]

Production[change | change source]

A plate of momos from Nepal
A Tibetan woman making momo in Washington, D.C., United States

A simple white-flour-and-water dough is used to make the outer covering of momos. Sometimes, a little yeast or baking soda is added to give a more doughy texture to the finished product.

Traditionally, momos were made with ground/minced meat, potatoes, and leek filling. Momos are now made with almost any combination of ground meat, vegetables, tofu, mushrooms, paneer, soft chhurpi (local hard cheese) and vegetable and meat combinations.

The dough is rolled into small circular flat pieces. The filling is enclosed in the circular dough cover either in a round pocket or a half-moon or crescent shape. People prefer meat with a lot of fat because it produces flavourful, 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. Momos may also be pan-fried or deep-fried after being steamed.

Gallery[change | change source]

References[change | change source]

  1. Kleeman, Julie; Jampa, Yeshi. Taste Tibet: Family recipes from the Himalayas. Murdoch Books. ISBN 9781911668428. Archived from the original on 2023-05-05. Retrieved 2023-05-05.
  2. Shah, Santosh. Ayla: A Feast of Nepali Dishes from Terai, Hills and the Himalayas. DK. ISBN 9780241535776. Archived from the original on 2023-05-05. Retrieved 2023-05-05.
  3. Pushkarna, Kritika (2021-11-23). "The Interesting Story Of How Momos Came To India". TIMESOFINDIA.COM. Archived from the original on 12 May 2023. Retrieved 12 May 2023.
  4. "Anup's Kitchen | Traditional recipes, without shortcuts". July 8, 2016. Archived from the original on April 25, 2023. Retrieved April 25, 2023.
  5. "Momo recipe". Archived from the original on December 1, 2008. Retrieved April 6, 2011.