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Karly Ruwet
Momos[a] are a type of steamed filled dumpling in Tibetan[1] and Nepali cuisine[2] that is also popular in neighbouring Bhutan and India.[3] Momos are usually served with a sauce known as achar influenced by the spices and herbs used within many South Asian cuisines. It can also be cooked as soup versions known as jhol momo where the broth is made from achar using a mixture of tomatoes, sesame seeds, chillies, cumin and coriander or mokthuk from boiling pork/buffalo bones mixed with various herbs and vegetables.[4]
"Momo", as written, is a phonetic transcription of the Tibetan word མོགམོག (Wylie: mog mog, .mw-parser-output .IPA-label-smallfont-size:85%.mw-parser-output .references .IPA-label-small,.mw-parser-output .infobox .IPA-label-small,.mw-parser-output .navbox .IPA-label-smallfont-size:100%Tibetan pronunciation: [moʔ.ˈmoʔ]). It is possible that this Tibetan word is borrowed from the Chinese term momo (馍馍), a name traditionally used in northwestern Chinese dialects for wheat steamed buns and bread. The word mo (馍) itself means wheat flour food products or mantou (馒头), steamed buns.[5] Historically, Chinese names for steamed buns did not distinguish between those with or without fillings until the term baozi (包子) emerged during the Song Dynasty between the tenth and thirteenth century.[6] However, in eastern regions of China such as Jiangsu and Shanghai, mantou continues to carry both meanings in modern day.[7] In the Nepal Bhasa language, the word mome (मम) means cooking by steaming. The history of momos in Nepal dates back to as early as the fourteenth century.[8]
A simple white-flour-and-water dough is generally preferred to make the outer covering of momos. Sometimes, a little yeast or baking soda is added to give a more doughy texture to the finished product.
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.
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.
Momos are traditionally steamed but can also be deep-fried or pan-fried and cooked in soup. It 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 achar. Sauces can be thick or thin in consistency depending on the eatery.[12] Momos may be used in soups, such as jhol momo from Kathmandu,[4] or mokthuk from Tibet.[13]
I'm in France right now, for a relatively quick trip. Or, another way to think of it, a quick trip flanked by two long flights. I took it as an opportunity to up my dumpling game, making and freezing an assortment of them in the weeks leading up to my trip. It made it easy to leave some for Wayne to enjoy while I was gone, and to pack a box, bento-style, for my flight. Dumplings at 30,000 feet are a treat, and worth the effort - filling, nutritious, plane-friendly finger food. Here's the wildcard. This time I made my own dumpling wrappers. It's only about half as crazy as it sounds. In reality, making your own wrappers is very similar to making fresh pasta (not difficult), and equally satisfying. So, I thought I'd share the basic jist of what I did to make momos - or what I think of as Himalayan dumplings. Little poufs are stuffed with a ricotta cheese base mixed with chopped cabbage, spinach, ginger, chiles, cumin, scallions, and the like.
A few suggestions if you're a dumpling beginner: Start by using pre-made wrappers before graduating to homemade, allowing you to focus on folding technique. Start with simple folds - like half moons or big hugs before graduating to more complex shapes like the momo. This was my first attempt momo-folding. Not perfect, but delicious!
If you're ready to make dumplings, either follow the instructions on the wrapper package, or fold them and seal them into your desired shape. You can use a basic shape like half moon fold, or attempt a more elaborate fold (like the momo) before steaming in a lined steamer for 7-10 minutes.
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