Originally uploaded by Areezzy
Momo, is a type of dumpling native to the Newa people of Nepal. It is similar to Mongolian buuz, Chinese jiaozi, or Central Asian manti, closely related to Russian pelmeni, German Maultaschen or Italian Ravioli. The Tibetan word Momo is a loanword from the Chinese mómo 馍馍
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 fillings are meat: different kinds of meat filling are popular in different regions. In Tibet, Nepal and North Eastern India, goat, buffalo, chicken, yak meat, and pork are the most popular, while in Ladakh, India lamb and yak are common, while in other Indian cities (e.g., Guwahati, Shillong), pork and chicken would be the most popular meat used in momos.
Minced meat is combined with any or all of the following: onions, shallots, garlic, and coriander (cilantro). The mixture is spiced with salt, pepper, and often ground cumin. Some people also add finely puréed tomatoes, and many variations are possible. Momos are a traditional food in Tibet, Bhutan, Sikkim, Nepal, and Ladakh.