Momo (food)
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Momos
Origin
"Momo", as written, is a
As for the Himalayan momo, it is not quite known whether it spread from the
Production
A simple white-flour-and-water dough is generally preferred to make the outer covering of momos. Sometimes, a little
Traditionally, momos are prepared with ground/minced meat, potatoes, and leek filling. Nowadays, the fillings have become more elaborate and momos are prepared with virtually any combination of ground meat, vegetables, tofu, mushrooms, paneer cheese, soft chhurpi (local hard cheese) and vegetable and meat combinations.
- (iskush) are used as fillings in Nepal.
- Eastern Nepal.
- Khoa: Momos 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
Other variations of momos include:
- C-momo, steamed or fried then served in
- Dhapu momo, from Chinese da bao (大包), or "big bun", also known as "Tibetan momo", a Nepali dumpling that is typically larger and flatter than other versions of momos.[16]
- Gonga momo (Tibetan: སྒོ་ང་མོག་མོག, Wylie: sgo nga mog mog), a wheat and egg fried dough dumpling filled with meat paste.[17]
- Green momo, a steamed vegetarian dumpling stuffed with vegetables, cabbage and green beans.[14]
- Hoentay, a Bhutanese dumpling made from buckwheat dough wrapper mixed with spinach and cheese.[18]
- Kothey momo, a pan-fried version of the 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, another Nepali 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.[19]
- Sadheko momo, a momo salad with onions and tomatoes, herbs, and spices.[20][21][22]
- Shoko momo (Tibetan: ཞོག་ཁོག་མོག་མོག, Wylie: zhog khog mog mog), a Tibetan variant that is prepared using mashed potato with dough, shaped into balls, with a minced meat filling, served with bread crumbs.[23]
- Tingmo (Tibetan: ཀྲིན་མོག, Wylie: krin mog), 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.[24]
- Shamo (mutton.[17]
Gallery
-
Momos in a mucktoo in Kathmandu, Nepal
-
Kothey, a pan-fried momo variety from "The Bakery Cafe" in Nepal
See also
- List of dumplings
- Tibetan diaspora
- Wow! Momo, an Indian chain of momo restaurants
Notes
- ^ Some speakers of South Asian English use "momo" as the plural form.
References
- ISBN 9781911668428. Archivedfrom the original on 2023-05-05. Retrieved 2023-05-05.
- ISBN 9780241535776. Archivedfrom the original on 2023-05-05. Retrieved 2023-05-05.
- ^ a b Pushkarna, Kritika (2021-11-23). "The Interesting Story Of How Momos Came To India". TIMESOFINDIA.COM. Archived from the original on 24 April 2024. Retrieved 12 May 2023.
- ^ a b "Anup's Kitchen | Traditional recipes, without shortcuts". July 8, 2016. Archived from the original on April 25, 2023. Retrieved April 25, 2023.
- ^ https://www.zdic.net/hans/%E9%A6%8D Archived 2022-07-17 at the Wayback Machine 面制食品 food related to flour
- ^ 王栐《燕翼冶谋录》“仁宗诞日,赐群臣包子。”包子下注“即馒头别名。”、“今俗屑发酵,或有馅,或无馅,蒸食之者,都谓之馒头。” Available at https://zh.wikisource.org/zh-hans/%E7%87%95%E7%BF%BC%E8%A9%92%E8%AC%80%E9%8C%84 Archived 2023-06-17 at the Wayback Machine
- ^ "菜包占比超过肉馒头 苏州人吃包子口味紧跟时尚_我苏网". www.ourjiangsu.com. Archived from the original on 2023-06-17. Retrieved 2023-06-17.
- ^ better source needed]
- ^ Sijapati, Alisha (September 17, 2016). "A Juicy Love Affair". The Kathmandu Post. Archived from the original on September 23, 2016. Retrieved September 22, 2016.
- ISBN 978-981-4771-98-6.
- ^ "Momo recipe". Himalayanlearning.org. Archived from the original on December 1, 2008. Retrieved April 6, 2011.
- ^ Williams, James. "Momos Chutney Recipe". Recipickr.com. Archived from the original on 2016-11-08. Retrieved 2014-12-12.
- ^ Lama, Tsering Ngodup. "An essential guide to thukpas". The Kathmandu Post. Archived from the original on 25 April 2023. Retrieved 25 April 2023.
- ^ a b HoneyGuide Staff. "12 Varieties of Momo - Have you tried them all?". HoneyGuide. Archived from the original on 2023-04-24. Retrieved 2023-05-02.
- ^ Bishal (2019-05-22). "How to cook Nepali Style C-Momo (Chilli Momo) in 10 Minutes? C-MOMO Recipe". ReaderSpice. Archived from the original on 2023-05-07. Retrieved 2023-07-22.
- ^ "Top 15 momos that will surely tempt your taste buds!". BuddyMantra. Archived from the original on 2023-05-02. Retrieved 2023-05-02.
- ^ ISBN 978-7-5085-0254-0. Retrieved 5 August 2011.
- ^ Migrationology. "Bhutanese Food: 25 Best Dishes To Eat When You're In Bhutan!". Migrationology. Archived from the original on 2023-05-26. Retrieved 2023-05-15.
- ^ "How To Make Authentic Open Momo Recipe In 20 Min". Bakaasur. Archived from the original on 2023-05-02. Retrieved 2023-05-02.
- ^ "Sandheko Momo". momo king. Archived from the original on 2023-05-02. Retrieved 2023-05-02.
- ^ Jeena (2023-06-08). "Sadeko Momo Recipe (Spicy Momo Salad Nepali Style)". Archived from the original on 2023-07-22. Retrieved 2023-07-22.
- ^ "Momos: Scrumptious Delights". nepaltraveller.com. Archived from the original on 2023-05-08. Retrieved 2023-07-22.
- ^ Himalayan Dumplings. "Tibetan Shogo Momo (Fluffy Potato Dumplings)". feedfeed. Archived from the original on 2023-05-02. Retrieved 2023-05-02.
- ISBN 9781742203478.