Momo

Momos, steamed or fried dumplings stuffed with minced mutton, beef, goat meat, mixed vegetables, the delicious snack food enjoyed in Tibet. From last few years, Momos have been getting very popular in other parts of India and Himalayan regions

Momo is very similar similar to Chinese dumlings baozi, jiaozi, and mantou, Mongolian buuz, Japanese gyoza, Korean mandu and Turkic manti. In Shanxi, where Jin Chinese is spoken, there is also unfilled buns which are often called momo (饃饃).

Originally, the filling of the dish was typically meat, such as, mutton, yak, due to the scarcity of vegetables in Tibet. However, after arriving in North Indian plains, the momo was made vegetarian in the modern era to feed the large population of vegetarian Hindus, but now heavily influenced by cuisine of the Indian subcontinent with Indian spices and herbs.

Like Chinese style dumplings, Momos’ fillings are widely various, with vegetable, cheese, vegetable and meat together or just vegetables.

Tibetan momos and varieties in the Hymalayan region are usually served with a spicy tomato sesame chutney, sesame yellow and red garlic chilli sauce. tomato soup, soybean and sesame soup.