All About Momo

Introduction to momo

MOMO or MO: MO is a South Asian bite-sized dumpling popular in Nepal, Tibet, Bhutan, India, and other Northern parts of south Asian countries. Momo is popular among the locals and is considered a street food in Nepal. It is made with various fillings such as ground meat, vegetable, or cheese and is typically steamed before being served. MOMO is served with spicy dipping sauce or a pickle made of Tomato and Chili.

History

The origin of momo is unclear. However, there are many beliefs and assumptions related to the origin of the momo. Among all, one of the most believed perceptions is that momo traces its root to Tibet. It is believed that Newa merchants of Kathmandu valley played a key role to bring momo to Nepal. They used to trade with Lhasa(Tibet). In this process, they picked the momo-making techniques from there and introduced them to Nepal by adding Nepali flavor. Tibetan used to make momo using wheat flour and yak or lamb meat. But While in Newa, people recreate momo using buff meat which later becomes famous in Kathmandu till today. Other beliefs include MOMO coming to Nepal, not with Newa but with the Tibetans migrating to the Himalayan regions of Nepal.

Not only the origin of momo is unclear, but also its name. According to the Tibetan word “mog mog “ means food related to flour. But, in Nepal Bhasa of the Newa people, there is a word ‘ma neu’ meaning “eat steamed”. Whatever the history of momo was, undoubtedly MO: MO is one of the popular dishes in Nepal and among the Nepali diaspora around the world. Today, momo is found in every restaurant and street in Nepal.

Varieties

Momo is usually served with chili sauce or pickles in Nepal. MO: MO is generally served with a stream but can be pan-fried or deep-fried or cooked in soup or many more. Some of the variants of momo found in Nepal are given below:

• JHOL MOMO:- Jhol momo is a ping pong ball-sized round momo served after drowning in Jhol(soup).
• C-MOMO:- C-momo is a steamed type of momo that is served with sauce.
• KOTHEY MOMO:- Kothey momo is a pan fried type of momo served with sauce or jhol(soup)
• MOK-THUK (SOUP MOMO):- It is another variety of momo found in Nepal especially found in the Himalayan regions. It is usually small in size and cooked in broth and served with soup as well as sauce.
• BAKED MOM:- It is a type of momo, which is made by baking.

There are other varieties of momo found among the Nepali diaspora in the state of Sikkim and Darjeeling in India, which includes Tingmo and Tiebao. In the Gilgit-Baltistan region of Pakistan, it is known as Mamtoo.

Momo making Recipe

Here is a simple momo-making recipe :-

Ingredients:

• 2 Cups all-purpose flour.
• 1/2 cup water
• 1/2 cup ground meat(chicken, Pork, or beef)
• 1/4 cup finely chopped cabbage
• 2 cloves of garlic, minced
• 1/4 cup finely chopped onion
• 2 cloves of garlic(minced)
• 1 teaspoon vegetable oil
• 1 tablespoon soy sauce
• salt and pepper according to your taste.

Instructions:

• STEP 1:- In a mixing bowl, mix the flour and water to make dough. knead the dough until it becomes smooth and elastic. let the dough for about 15 minutes.
• STEP 2:- In another mixing bowl, mix the ground meat, onion, cabbage, garlic, onion, soy sauce, vegetable oil, salt, and pepper. Mix well
• STEP 3:- Roll the dough into a thin sheet and cut it into small circles with a diameter of about 2 inches.
• STEP 4:-Place a spoonful of the meat mixture in the center of each dough circles.
• STEP 5:- Gently pleat the edges of the dough to form a momo, making sure the filling is completely closed.
• STEP 6:- Steam the moms in a steamer basket for 8-10 minutes or until they are fully cooked.

Now we have completed the momo-making process but what about achar? MOMO without achar or sauce is incomplete, So achar making process is given below:-

Achar making Recipe:

Ingredients:

• 250 g ripen tomatoes
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 1/4 chopped coriander]
• 1/4 fenugreek seed
• red chili according to taste

Instructions:

• STEP 1:- Pour mustard oil into a small saucepan and put over median heat,
• STEP 2:- When the oil got heated add garlic and ginger and fry for a few seconds.
• STEP 3:- Add dried chili and fenugreek seed after the onion gets brown.
• STEP 4:- After the fenugreek seed become golden, add chopped tomatoes, cook for few minutes stirring occasionally until it becomes thicken paste
• STEP 5:- After cooking for about 7-10 min, set aside to cool and bend until it becomes smooth.

Finally, Both momo and achar(pickle) are ready to serve. You can change the above fillings according to your preference. The above recipe is just a basic, feel free to adjust or add other ingredients to the filling according to your preference.

HAPPY EATING !!