Momos are a type of dumpling native to Tibet but also popular in Nepal, Bhutan, and parts of India. They are made with a simple flour dough and typically stuffed with a savory filling. Here’s an overview of how Tibetan momos are prepared and enjoyed:
Ingredients
1. Dough: Made from all-purpose flour and water, kneaded until smooth.
2. Fillings:
• Vegetarian: Usually cabbage, carrots, onions, and sometimes tofu.
• Non-vegetarian: Ground meat, often chicken, pork, or yak meat, mixed with onions, garlic, and sometimes ginger and spices.
3. Seasonings: Garlic, ginger, soy sauce, cilantro, and green onions are often used to enhance flavor.
Preparation
1. Filling the Dough: Small circles of dough are rolled out, filled with a spoonful of the chosen filling, and then folded and sealed. Momos can be pleated or left smooth, depending on style and tradition.
2. Cooking Methods:
• Steamed: Traditionally steamed and served soft and warm.
• Fried: Pan-fried for a crispy texture.
• Soup Momos: Served in a hot, flavorful broth.
Accompaniments
Momos are typically served with a spicy dipping sauce, often made from tomatoes, chili, garlic, and sesame seeds. Sometimes, they are also paired with a simple soup or broth.
These dumplings have become a favorite street food across many countries due to their comforting flavors and versatility.
