Momo is a type of East and South Asian steamed filled dumpling. Momos are native to Southwest Chinese region of Tibet as well as Bhutan, Nepal, North Indian region of Ladakh, Northeast Indian regions of Sikkim, Assam, and Arunachal Pradesh, and East Indian region of Darjeeling.
Ingredients:-
-)FOR DOUGH:
1½ cup maida / plain flour
½ tsp salt
water for kneading
oil for greasing
-)FOR STUFFING:
3 tsp oil
3 clove garlic, finely chopped
1 inch ginger, finely chopped
2 chilli, finely chopped
4 tbsp spring onion
1 cup carrot, grated
2 cup cabbage, shredded
½ tsp pepper, crushed
½ tsp salt
Momos Recipe:-
The exact origins are unclear, but the name's etymology points to northern China. The food is thought to have been spread by caravan routes connecting the Central Asian steppe to both East and West. Momo-like filled dumplings, called by a closely associated group of words, exist in Mongolian, Turkish, Persian, Uzbek, and many other Central and East Asian cuisines.(For more, see entries on Mantou, Manti, and Buuz.)
As for the Himalayan momo, the dish is believed to have spread from Tibet 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[6] is that traveling Newar merchants brought the recipe and the name momo from Tibet where the Newar Merchants used to go to trade. Originally, the filling of the dish was typically meat, such as yak, due to the scarcity of vegetables in Tibet. However, after arriving in North Indian plains, the momo was made vegetarian in the modern era to feed the large population of vegetarian Hindus. 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 livelihood in the Indian sub-continent, which further proliferated to the prevalence of Himalayan style momos in the southern half of the Indian sub-continent.
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.
There are typically two types of momo, steamed and fried. Momo is usually served with a dipping sauce (locally called chutney/achhar), normally made with tomato as the base ingredient. Soup momo is a dish with steamed momo immersed in a meat or vegetable 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 thaipo.
Video:-
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