Momo (Tibetan: མོག་མོག་; Wylie: mog mog,Nepali:म:म:, is a type of dumpling native to Himalayas of Tibet. It is similar to Mongolian buuz, Chinese jiaozi, or Central Asian manti, closely related to Russian pelmeni, German Maultaschen or Italian ravioli.
Momos are made with 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:
The dough is fashioned into small circular flat pieces. The filling is then enclosed either in a round pocket or in a half moon shape or crescent. The 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. The dumplings may also be pan-fried or deep-fried after being steamed. They are often accompanied by an Indian pickle achar.
Momos are a traditional delicacy in Tibet, Bhutan, Sikkim, Nepal, and Ladakh. They are one the most popular fast food in those regions. They are also common in places with noticeable Tibetan diaspora, such as Assam, Mizoram,Manipur, Nagaland, Meghalaya, Himachal Pradesh, and West Bengal (particularly in Darjeeling ). Over the last decade momos have become a very popular street food in many Nepalese cities such as Kathmandu, Pokhara, Dharan and Indian cities, such as Guwahati,Kolkata, Siliguri, Delhi and Chandigarh. In Nepal, Chicken, Buff i.e.Buffalo, Vegetarian, Mutton, Pork, Paneer Momo are made.
There are different varieties of momos. Most common are C-momo, Kothey momo, Momo soup and Fried momo. C-momo is regular momo dipped in a hot and spicy sauce consisting of onions, capsicums, etc., and usually served in a bowl. Fried momos are prepared by deep frying the steamed momos. Momo soup is steamed momos immersed in a meat broth and Kothey momos are pan-fried. These are some of the most common items served in Tibetan and Nepalese restaurants.