MOMOS.. Types and taste. It is similar to DIMSUM, MANDU, BAOZI, BUUZ, GYOZA, MANTU

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Momos are nothing but steamed dumplings. From Southwest Chinese region of tibet and also Nepal, Bhutan, North Indian region of Ladakh, northeast region of Sikkim, Assam and Darjeeling. Every shape of MOMO has different name.

MOMOS making process?

Outer momos covering is made up with simple white flour and water dough. Sometimes, a little yeast or baking soda is added to give a more doughy texture to finished product.

Traditionally, momo was prepared with ground/minced meat filling. But in the modern era, the fillings have become more elaborate. These days, momo is prepared with virtually any combination of ground meat, vegetables, tofu, paneer cheese, soft chhurpi (local hard cheese) and vegetable and meat combinations.

Traditional steamer of MOMO is called mucktoo which is made up of bamboo. Total calorie in one momo is 35kcal

Types of MOMOS

Mainly of 2 types steamed and fried both served with dipping sauce called chutney or acchar. Soup momo is steamed momo immersed in meat or vegetable broth. KOTHEY MOMO is pan fried Momo. C-MOMO is hot sauce served with Momo. Also a variety of dumpling of Nepal found in state of India-SIKKIM and Darjeeling is called tinge and taipo.

MOMOS have now become very popular in countries like US and UK. ‘The Gangri Sui mai’ is a popular restaurant famous for its open-shaped Momo. Any sauce can be poured like peanuts, green chilies and tomato.

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