![]() A typical serving of a plate of momos with sesame yellow sauce and red ginger chilli pickle | |
Alternative names | མོག་མོག, मःमः |
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Place of origin | Tibet, Nepal |
Associated cuisine | Tibetan cuisine, Nepali cuisine |
Main ingredients | White-flour-and-water dough; meat, vegetable |
Variations | Steam-momo, Kothey momo, Jhol momo, C-momo, Fry-momo, Open-momo, fried momo, chicken-momo, veg-momo, buff-momo, cheese-momo, khuwa-momo, chocolate-momo |
350 to 1000 (35 to 100 per piece) kcal | |
Similar dishes | jiaozi, guotie, xiaolongbao, baozi, mantou, buuz, gyoza, mandu, manti |
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] The majority of Tibetan momos are half-moon in shape like jiaozi, while Nepali momos are normally round like baozi.[4][5] 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.[6]
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