Mo:mo is one of the various forms of dumplings. Other variations include Kinkali (Georgia), Mandu (Korea), Pelmeni(Russia), Periogi (Poland) and many more.
In Shanxi, China, the word “momo” is simply the character for “steamed bun.” Over time, the name momo spread to Tibet and, slowly, the word spread to other neighboring countries with the influx of Tibetans.
The dish is believed to have Tibetan origin. Furthermore, this dish was initially popular among the Newar community of the Kathmandu Valley; thus, it is also believed to have been brought in Kathmandu by the Newar merchants. These merchants then modified the seasonings of the dish with available ingredients, such as water buffalo.
Paneer momo is fairly new to Kathmandu as compared to buff mo:mo since, as mentioned above, buff momo were first known to Newar community.
Today there are different variations of momo found: Kothey, sadeyko and C-momo. We have tried to note down some of them at Bhancha.
- Recipe type: Mo:mo:
- Cuisine: Nepali-Tibetan
- Serves: 2-3 serves
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- 24 Pre-cooked Momos of your choice: chicken momo, buff momo, veg , paneer , kothey momo
- 4 medium sized tomatoes
- 5-6 cloves of garlic
- 1/2 inch ginger paste
- 3 green chilies
- 4 tbs of tomato ketchup
- 3 tbs of Chili Sauce
- 3-4 tbs of soy sauce
- 1 red onion diced
- 3 green onions (scallions) chopped
- 1 capsicum, cut in cubes
- 3 teaspoon of oil
- 3-4 drops of lemon.
- ½ bunch of coriander to
- ½ teaspoon black peppercorn
- In a pan hot pan, add a small amount of oil and saute onions, green chilies, and capsicum.
- After the onions turn light brown and crispy, add the ketchup, chili sauce, as well as soy sauce. Cook for about 3 minutes.
- Add the mo:mo together with the tomato ketchup, scallions, ginger and garlic.
- Coat the momo properly.
- Add salt and stir before turning off the heat.