The Journey from Nepal to India
Regarded as the symbol of Nepal, many believe that momos were inspired by the Tibetan dumplings. Momo dumplings were famous in the Kathmandu Valley amongst the Newar community. Upon returning from Tibet for trade, Newars adopted the dumpling to suit local taste and style.
Alternative origin stories include the introduction of momos to Tibet through the marriage of a Nepalese princess and Tibetan king in the fifteenth century.
Despite origin clarity, throughout the years, neighbouring country India later began to recognise the delicious bite and curated their own recipes. Now, momos are found on street corners or restaurants in India for an affordable price, making it a sought-after snack or light lunch.
From Traditional to Modern Taste
Momos are regarded as a traditional delicacy in Bhutan, Nepal, Sikkim, Assam and North Bengal. Recipes are often passed down through generations and shared during family gatherings.
Momos are prevalent in South Asia but have been widely adapted by numerous regions and cuisines, using different ingredients, flour, stuffings and accompaniments.
Going back to its origins, Tibetans historically made momos with yak or lamb meat, rarely with vegetables like we see today. This was due to the scarcity of fresh vegetables in the cold Himalayan regions of Tibet. Today, you can find a variety of momos, filled with vegetables, meat or cheese.
How Momo Dumplings are Made
To make the momo, the dough is thinly rolled. Then, the filling is placed in the centre and the momo dumpling is shaped to its widely recognised shape. Variations include the momos shaped with a small gap, to allow for broth to enter the dumpling, delivering an intensified flavour.
Momos are steamed, fried or pan-fried. Pan-fried momos are often regarded as ‘pot-stickers’ as they gain a crispy bottom layer when fried in a hot pan.
The Origin of the word Momo
Homage to its potential origin in Nepal, the Newari word ‘mome’, means cooking by steam. Alternative meanings of the word are believed to originate from a Jin Chinese word usually spoken in Shanxi, ‘momo’, translated as ‘steamed bun’.
What Makes MoMoMo Different?
At MoMoMos we are reinventing the traditional south-asian dumpling, as we add an inventive take on the snack! Our MoMoMos are served with broths, sauces and your choice of topping including crisped onions, shallots, garlic and coriander. Making for the perfect fast or casual lunchtime meal, MoMoMo is a great option whilst you are on the move.
There are no limits to how you can enjoy our modern take on momos!
Visit our flagship store in Houndsditch for your MoMoMo fix.
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