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.
Sadeyko momo is an example of how recipes evolve as it is introduced to new cultures. Sadeyko momo is an alteration to the steamy momo that caters to the Nepali taste buds.
- Recipe type: Main Dish | Mo: mo:
- Cuisine: Nepali | Tibetan
- Serves: 3-4 serves
- Prep time: 25 minutes
- Cook time: 15 minutes
- Total time: 40 minutes
Momo of your choice: veg momo, chicken momo, paneer momo, and buff momo
1 small sized onions, finely chopped
1 medium sized tomato, finely chopped
2-3 finely chopped garlic
2 tbsps of mustard oil
1 tbsp of ginger paste
salt as per taste
½ fenugreek seeds
½ red chili powder or as per your taste
1 tbsp of turmeric powder
¼ bunch of finely chopped coriander
1 tbsp of lemon juice
In a pan, heat oil. Add fenugreek seeds. Once the seeds turn red, sauté onions.
Once the onions turn light brown, add garlic and stir for a while.
Add turmeric, capsicum, tomato, and ginger and stir for a while.
Add momos to the mix. Kothey momo preferable.
Cook for about 2-3 minutes or as per your preference until the momos are properly coated.
Season with chopped coriander and lemon juice and the sadeyko momos are ready to be served.