Momo (food)

  (Redirected from Momo (dumpling))

Momo is invented in Tibet. The history of Momo is Nepal dates back to as early as the fourteenth century. Momo was initially a Tibetan food. It was later introduced to Nepal, China, India and as far away as Japan by a Nepalese princess who was married to a Tibetan king(Songtsen Gampo) in the late fifteenth century. In Tibet, momo is the most liked food. Yak meat is preferred meat for momo. Tibetan momo meat mixture consist of meat, onion and salt. Tibetan momo is eaten with soup. In Newari, one of Nepal's oldest languages Momo means cooking by steaming. Momo is to Nepal what pizza is Italy. Momo is like Mount Everest - one of the symbols of Nepal. Momo has spread beyond national boundaries and is growing popular in other parts of the world, too. Countries have taken influence from Tibet and modified momo as per their liking.

Momo
Momo nepal.jpg
A typical serving of a plate of momo with sesame yellow sauce and red ginger chilli pickle.
TypeMomo
Place of originTibet
Region or stateNepal
Tibet
Lo Manthang
Sikkim
Associated national cuisineTibetan cuisine
Nepalese cuisine
Main ingredientsWhite-flour-and-water dough; meat, vegetable, tomato aachar, soybean-perilla-peanut-sesame for Jhol aachar.
VariationsSteam-momo, Kothey momo, Jhol momo, C-momo, Fry-momo, Open-momo, fried momo
Food energy
(per serving)
350 to 1000 (35 to 100 per piece) kcal
Similar dishesbaozi, jiaozi, mantou, buuz, gyoza, mandu, manti


Momo is similar to baozi, jiaozi, and mantou in Chinese cuisine, buuz in Mongolian cuisine, gyoza in Japanese cuisine, mandu in Korean cuisine and manti in Afghan cuisines.

NamesEdit

Momo is the colloquial form of the Tibetan word "mog mog".[1]  The different names for the dumpling include Assamese: মম; Bengali: মোমো; Hindi: मोमो;Ladakhi: མོག་མོག་ Nepali: मम; Nepal Bhasa: मम, small momo - ममचा; Tibetan: མོག་མོག་, Wylie: mog mog; simplified Chinese: 馍馍; traditional Chinese: 饃饃; pinyin: mómo.[2]

As for the Himalayan momo, the dish is believed to have spread to Nepal along with the influx of the Tibetan diaspora. Since this dish was initially popular among the Newar community of the Kathmandu Valley of Nepal, one prevalent belief is that travelling Nepali Newar merchants took the recipe of momo from Tibet where the Nepali Newar Merchants used to go to trade and brought it back home to Nepal.[3] In Tibet, the filling of the dish was typically meat, such as yak and occasionally potatoes and cheese. However, after arriving in the Indo-Gangetic Plains, the momo was made vegetarian in the modern era to feed the large population of vegetarian Hindus.[4] 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 to the prevalence of Himalayan style momo in the southern half of India.

DescriptionEdit

 
Momos are common in Gilgit region in Pakistan

Momo is a type of steamed dumpling with some form of filling, most commonly buff and it is originally from Tibet. Momo has become a delicacy in Nepal and Tibetan communities in Bhutan, as well as people of the Indian regions of Darjeeling, Ladakh, Sikkim, Assam, Uttarakhand, Himachal Pradesh and Arunachal Pradesh. In Pakistan, Gilgit-Baltistan region it is known as mamtoo.

ProductionEdit

 
A plate of momo from Nepal
 
A Tibetan woman making momo in Washington, D.C., United States

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 filling, but this has changed in the modern era, and the fillings have become more elaborate. These days, momo is prepared with virtually any combination of ground meat, vegetables, tofu, paneer cheese, soft chhurpi (local hard cheese) and vegetable and meat combinations.[5]

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.

VarietiesEdit

Momo are traditionally steamed but can also be deep-fried or pan-fried and cooked in soup. Momo 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 Jhol achar. Sauces can be thick or thin in consistency depending on the eatery (locally called chutney/achār[7]), usually made with tomato or peanut, sesame and soybean as the base ingredient. In Kathmandu valley, the traditional way of serving momo (called momochā or local momo) is ten ping-pong ball-sized round momo drowned in a sauce called jhol achar, infused with Timur pepper (Nepali pepper, a variety of Sichuan pepper).[8] Jhol momo has warm or hot tomato-based broth poured over momo (not cooked in the broth[9]), whereas Jhol achhar is served in-room /cooled temperature. One of the main ingredients of jhol achar is Nepali hog plum (lapsi), but if this is unavailable, lemon or lime juice may be used.

Soup momo or mok-thuk (Tibetan) is another way to serve momos, where the momos are either cooked in broth for a type of dumpling soup or steamed momos, which are added to the broth. Pan-fried momo is also known as kothey momo. Steamed momo served in hot sauce is called C-momo. There are also a variety of dumplings of Nepal found in the Indian state of Sikkim and Darjeeling district, including Tingmo and Tiebao.

GalleryEdit

See alsoEdit

ReferencesEdit

  1. ^ Acta Orientalia Academiae Scientiarum Hungaricae. Akadémiai Kiadó. 1955. p. 209.
  2. ^ Jīn Péng 金鹏 (ed.): Zàngyǔ jiǎnzhì 藏语简志. Mínzú chūbǎnshè 民族出版社, Beijing 1983, p. 31. This is not the same as dumpling.
  3. ^ Sijapati, Alisha (September 17, 2016). "A Juicy Love Affair". The Kathmandu Post. Retrieved September 22, 2016.
  4. ^ Seow, Lynelle (15 January 2017). CultureShock! India. Marshall Cavendish International Asia Pte Ltd. pp. 202–. ISBN 978-981-4771-98-6.
  5. ^ "Taste of Nepal: Momos - म:म: Or मोमो (Dumplings)". 26 July 2013.
  6. ^ "Momo recipe". Himalayanlearning.org. Archived from the original on December 1, 2008. Retrieved April 6, 2011.
  7. ^ Williams, James. "Momos Chutney Recipe". ReciPickr.com.
  8. ^ Prixya (2015-02-05). "Recipe: Local Style Jhol Momo Achar". Recipe. Retrieved 2021-09-26.
  9. ^ "Anup's Kitchen | Traditional recipes, without shortcuts". Retrieved 2021-09-26.