Momo is the colloquial form of the Tibetan word "mog mog".[8] It is possible that this Tibetan word is borrowed from the Chinese term momo (馍馍), a name traditionally used in northwestern Chinese dialects for wheat steamed buns and bread.[9] The word mo (馍) itself means wheat flour food products or mantou(馒头), steamed buns.[10] Historically, Chinese names for steamed buns did not distringuish between those with or without fillings until the term baozi(包子) emerged during the Song Dynasty between the tenth and thirteenth century.[11] However, in eastern regions of China such as Jiangsu and Shanghai, mantou continues to carry both meanings in modern day.[12] In the Nepal Bhasa language, the word mome (मम) means cooking by steaming. The history of momo in Nepal dates back to as early as the fourteenth century.[13]
As for the Himalayan momo, it is not quite known whether it spread from the Kathmandu valley of Nepal to Tibet or the other way around. Because this dish was initially popular among the Newar community of the Kathmandu Valley of Nepal, one prevalent belief is that traveling Nepali Newar merchants took the recipe from Tibet, where they traded, and brought it home to Nepal.[14] Some argue that momo was introduced in Tibet by a Nepalese Newari princess who was married to a Tibetan king in the late fifteenth century, since in Newari, one of Nepal's oldest languages, ‘mome’ means cooking by steaming.[13] In Tibet, the filling of the dish was typically meat, such as yak and occasionally potatoes and cheese. Traditional Tibetan momo is quite different from the Nepalese one as the former was made with a thicker dough and with little to no spices except salt. However, after arriving in the Indo-Gangetic Plains, the meat became chicken, and mixed vegetables momo was introduced to feed the large population of vegetarian Hindus.[15] A large number of Tibetans emigrated to India following the 1959 Tibetan uprising, bringing their recipes for momos with them.[3] Unproven, but substantiated by the dates and references to momo in colloquial references, the civil war in Nepal pushed out the Nepali diaspora to seek a livelihood in India, which further increased the prevalence of Himalayan style momo in the southern half of India especially in the cities of Chennai and Bangalore.
A simple white-flour-and-water dough is generally preferred to make the outer momo covering. Sometimes, a little yeast or baking soda is added to give a more doughy texture to the finished product.
Traditionally, momo is prepared with ground/minced meat, potatoes, and leek filling. Nowadays, the fillings have become more elaborate and Momo is prepared with virtually any combination of ground meat, vegetables, tofu, mushrooms, paneer cheese, soft chhurpi (local hard cheese) and vegetable and meat combinations.
Khoa: Momo filled with milk solids mixed with sugar are popular as a dessert in the Kathmandu Valley.
The dough is rolled into small circular flat pieces. The filling is enclosed in the circular dough cover either in a round pocket or a half-moon or crescent shape. People prefer meat with a lot of fat because it produces flavourful, juicy momos. A little oil is sometimes added to the lean ground/minced meat to keep the filling moist and juicy. The dumplings are then cooked by steaming over a soup (either a stock based on bones or vegetables) in a momo-making utensil called mucktoo. Momos may also be pan-fried or deep-fried after being steamed.
Variations
Momos are traditionally steamed but can also be deep-fried or pan-fried and cooked in soup. It is usually served with chilli garlic sauce and pickled daikon in Tibet. In Nepal, popular dipping sauces include tomato-based chutneys or sesame or peanut or soybean-based sauces called achar. Sauces can be thick or thin in consistency depending on the eatery.[17] Momos may be used in soups, such as jhol momo from Kathmandu,[6] or mokthuk from Tibet.[18]
Kothey momo is a pan-fried version of momo. The dumpling is first filled with meat as well as vegetables and spices. It is first steamed then fried and then served in dipping sauce.
Open momo is another Nepalese addition to the variant in that it has a distinct shape which has open holes on the top that can be used to add various sauces and spices.[24]
Sadheko momo, a momo salad with onions and tomatoes, herbs, and spices.[25][26][27]
Shogo momo is a Tibetan variant that is prepared using mashed potato with dough, shaped into balls, with a minced meat filling, served with bread crumbs.[28]
Tingmo is a type of steamed bread made from flour, yeast and water. Tingmo is a soft and fluffy bread served with savoury dishes such as stews or curries. Unlike other versions of momos, Tingmo does not contain any type of filling.[29]
Xab momo, a Tibetan dumpling stuffed with beef or mutton.[22]
Gallery
Momo in a mucktoo in Kathmandu, Nepal
Kothey, a pan-fried momo variety from "The Bakery Cafe" in Nepal
^Sijapati, Alisha (September 17, 2016). "A Juicy Love Affair". The Kathmandu Post. Archived from the original on September 23, 2016. Retrieved September 22, 2016.
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