Nepali Momos: Himalayan Dumplings
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I
Origin
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II
Description
Momos — the Himalayan steamed dumplings of Nepal, Tibet, Bhutan, and Sikkim — are the meeting point of Chinese jiaozi (gyoza, TJ-55), Indian spice vocabulary, and the specific ingredients of the Himalayan region. They are Nepal's most widely eaten street food and a preparation that varies dramatically by filling (buffalo, pork, chicken, vegetables) and by dipping sauce (tomato-sesame or the Nepali chilli-garlic achar).
III
The Thread
—Momos connect the Tibetan thukpa (noodle soup tradition) with the Central Asian dumpling tradition (manti, TK-09) and the Chinese jiaozi
—The pleated-top sealed dumpling is a Himalayan adaptation of a Chinese technique, modified by the local protein and spice vocabulary
IV
Flavour Context
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