About the dish
Momo are small dumplings of thin wheat dough, pleated into little purses or half-moons and steamed. They come from Tibetan cooking and have become one of Nepal’s most popular foods – in Kathmandu almost every eatery sells them. They are filled with buffalo, pork or chicken mixed with onion, garlic, ginger and coriander, or for a vegetarian version with cabbage, cheese and vegetables. They are served with a spicy achar of roasted tomatoes, sesame and chilli, and also pan-fried or swimming in a spicy broth as jhol momo. They are eaten in Bhutan, Tibet and the Himalayan regions of India too.
Main ingredients
- wheat flour
- minced meat
- onion
- garlic
- ginger
- coriander
- tomatoes
- sesame
Bhutan: In Bhutan filled with pork, beef or cheese and cabbage, and served with fiery ezay sauce.
China: In Tibet: མོག་མོག (mog mog), most often filled with yak or beef.
India: In India mainly in Sikkim and Ladakh, though now sold at street stalls across the country.
More: Wikipedia (en)
