Momo is a steamed, filled dumpling in Nepalese and Tibetan cuisine that is also widely popular in Bhutan, Bangladesh and India. The dough wrapper is a simple flour and water dough, traditionally filled with ground meat, potatoes and leek, though vegetarian versions use cabbage, carrot, potato or paneer. The filled dumplings are shaped into pockets or crescents and steamed, sometimes pan fried or deep fried afterward, and served with dipping sauces such as achar, chutney, or sesame and peanut sauce, or in soup. Its exact origin is debated, with theories tracing it to the Mongols or to trade between Nepal's Kathmandu Valley and Tibet, and Tibetan emigrants after 1959 helped popularize it further across India.
Facts
Disputed
Origin RegionTibet or Nepal, debated 1 Connections
In Cuisine
Source Momo (food), Wikipedia
Source Momo (food), Wikipedia
Uses Ingredient
Source Momo (food), Wikipedia
Source Momo (food), Wikipedia
In the Other Atlases
- Also in Geography Atlas: Nepal, originated there.
Sources
1. Momo (food), Wikipedia
Origin, Newar merchants paragraph
As the dish was initially popular among the Newar community, one prevalent belief is that traveling Nepali Newar merchants took the recipe from Tibet, where they traded, and brought it to Nepal.
- In Cuisine: Indian Cuisine, Wikipedia category list
- In Cuisine: Tibetan Cuisine, Wikipedia category list
- Uses Ingredient: Meat, Infobox main_ingredient field: White-flour-and-water dough, meat, vegetables
- Uses Ingredient: Vegetable, Infobox main_ingredient field: White-flour-and-water dough, meat, vegetables
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