Mo:Mo

Momos are made of a simple flour-and-water dough--white flour is generally preferred--and sometimes a little yeast or baking soda is added to give a more 'doughy' texture to the finished product. The filling may be one of several mixtures, described below:

• Meat, such as minced beef, yak, chicken, turkey, goat,pork or water buffalo meat combined with any or all of the following: onions, shallots, garlic, and cilantro/coriander. The mixture is usually spiced with salt, pepper, and often ground cumin. Some people also add finely puréed tomatoes, though many variations are possible.
• Potato, somewhat similar to Indian samosas, with small dice of firm potato in a tomato based sauce.
• Cheese, usually a fresh cheese, this variety is common in Bhutan and Sikkim.
• Snickers or Mars Bar, an original sweet momo only in touristic areas of Nepal.

Mo:Mo

The resulting dumplings are then cooked by steaming over a soup (either a stock based on bones or tomato-based), which is served with the dumplings, as well as chili sauce. They may also be pan-fried or deep-fried after being steamed.

Momos are commonly made in Tibet, Nepal, Bhutan, Sikkim, Assam, Manipur, Nagaland, Meghalaya, Himachal Pradesh, and West Bengal (particularly in the Darjeeling district). In some Indian cities like Guwahati, fast food stalls selling momos are common.

There are different varieties of Momos. Most common are C-Momo, Kothey momo, and Fried Momo. C-Momo consists of momos served in a hot and spicy sauce consisting of onions, capsicums etc, usually served in a bowl. Fried momos are prepared by deep frying the steamed momos and Kothey momos are pan-fried. These are some of the most common items served in the restaurants across Tibet. Momos are also served with achar. The Dish is also popular amoung Nepalese diaspora around the world, particularly in the Uniter States of America.

External links

• Recipe 1

See also

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