South Asian dumpling native to Tibet, Nepal, Bhutan, Sikkim State and Darjeeling District of India. It is similar with Chinese Boozi and Jiaozi, Mongolian Buuz, Japanese Gyoza and Korian Mandu.
Believed that the dish to be origin in Tibet and spread to other neighboring countries with the influx of Tibetan diaspora. This dish was very popular in Newar Community of the Kathmandu Valley, one believe that the Newar Merchants brought the recipe and the name Momo from Tibet. They modified the seasoning of the dish with available ingredients, such as water buffalo, and kept the same name.
This is type of steamed bun with some form of filling. This is one of the popular fast foods in Nepal now. Now this food also available in some other countries like United State (some part), UK, India, UAE etc.
To making MOMO, need all-purpose flour and water for dough which is preferred to make the outer MOMO covering. For Filling- traditionally is prepared with ground/minced meat only but these days filling have become more elaborate. Using combination of ground meat with vegetables, tofu, paneer, cheese etc.
Meat- usually in Nepal Buffalo meat is very popular to use as filling but lamb, chicken also use for filling. Mincemeat is combined with Onions, garlic, ginger, coriander, tomatoes are mixed for filling. Beside this some people are using vegetables Paneer, Cheese Khoa, mashed potato as per their test.
First make dough is rolled into small circular flat pieces and fill the filling and make pocket as round or half-moon. Then using steamer to steam over plan water or soup stocks base on bones or vegetables.
After steamed usually served with a dipping Sauce (Chutney/Achhar) which is made by tomato and some base ingredient in hot immediately.
