An authentic Nepalese cuisine mashed with tangy flavors and undeniable historical importance, MOMO has established itself as one of the most loved foods of the locales as well as foreign tourists.
What is Momo?
Momo (Nepali: मम) is a local form of dumpling which originated in Tibet but was improvised in Nepalese household. One of the most popular fast foods of the locals, almost every eatery in the town offers Momo in their menu. It can be served in various styles, namely; steamed, fried or boiled.
Over the time, the local meal took many forms and styles. Sold at Rs. 50 in local diners to Rs. 500 in hotels/restaurants, it is widely enjoyed meal. As a tourist, you must consider tasting the dish at least once while visiting Nepal.
~History of Momo~
It is believed that the Newar merchants of the Kathmandu valley brought the recipe and its name from Tibet. Over the time, they improvised the dish by adding various seasonings and replacing the yak meat with water buffalo, which is commonly found and consumed in Nepal and kept the same name.
How to make a Nepalese style MOMO?
5 cups flour
1 tablespoon oil (any)
Water as required
Pinch of salt
2 lbs. lean ground lamb/pork/chicken/beef (buff)
1 cup red onion, finely chopped
1/2 cup green onion, finely chopped
1/2 cup fresh cilantro, finely chopped
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger, minced
¼ teaspoon timur (Szechwan pepper)
¼ teaspoon nutmeg, grated
1/4 teaspoon turmeric
1 tablespoon curry powder, meat masala or MOMO masala
3 fresh red chilies, minced, or as desired
3 tablespoons cooking oil
Salt and Pepper
Usually they are cooked in a steamer for 10-15 minutes depending on the thickness of the wrap and amount of fillings. You can choose to fry them too.
Chutney serves as a dipping sauce for the dumplings. It’s basically tomato based, and usually blended with cilantro, sesame seeds, green chilly, ginger and garlic paste, cumin seeds and vegetable oil. You can grind the spices altogether and mix them in tomato puree+water mixture and heat.