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: Main Dish
- Cuisine: Nepali-Tibetan
- Prep time: 25 minutes
- Cook time: 15 minutes
- Total time: 40 minutes
- 1 cup of minced chicken meat
- 2 cups refined flour
- Salt to taste
- 2 bunches of spring onions very finely chopped or 3 medium sized dry onions grated.
- 3-4 Green chilies finely chopped
- 2-3 teaspoons of butter or ghee
- 5-6 cloves of Garlic chopped
- 2 teaspoons of Momo Masala
- In a bowl, add flour, sufficient water and knead a soft dough.
- Make small roti with 1 ½ inch radius.
- In a separate bowl, add minced meat, spring onions /onions, green chillies garlic and momo masala.
- In a wrapping, put a teaspoon of the filling in the middle.
- Bring all edges together to the center, making small tight pleats. Pinch and twist the pleats and close the momos tightly.
- Steam in a steamer for about twenty minutes or until the wrapping are properly cooked.
- Serve with the dipping sauces of your choices or special momo soup called momocha / momo jhol