momos

Momos are a type of dumpling native to the Himalayan region, widely popular in Nepal, Tibet, and parts of India and Bhutan. They consist of a dough wrapper enclosing a filling, most commonly ground meat or vegetables, and are traditionally prepared by steaming, though frying and pan-frying are also common. The dumplings are typically round or crescent-shaped with a pleated edge and a thin, translucent appearance when cooked.

Origins and regional distribution

Momos are believed to have originated in Tibet and were introduced to neighboring regions through migration and trade. Over time they became a staple of Nepali cuisine and spread to Indian territories with Nepalese and Tibetan communities, notably in Sikkim and the Darjeeling region, as well as in Bhutan and parts of northeastern India. They are now widely available in urban centers and in street food traditions across the area, with numerous regional adaptations.

Fillings and dough

The dough is usually made from all-purpose flour and water, sometimes with a small amount of oil or salt. Fillings vary widely: meat fillings often include chicken, pork, beef, or yak, seasoned with ginger, garlic, onions, cilantro, and spices; vegetarian options may feature paneer, mushrooms, cabbage, carrot, onion, and tofu. Seasonings commonly include cumin, coriander, pepper, and chili. The dumplings are sealed by pinching the edges and then steamed.

Serving and variations

Momos are commonly served with dipping sauces such as tomato-based achar or chili and sesame sauces. They can also be served in soup or as fried momo variants. Nutritional profiles vary with filling choice and preparation method.