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Momos- A Classic Himalayan Meal

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February 1, 2016 / Nepalese / By
Rachael

 

One of the specialties found in Ladakh are the delicious Momos. Traditionally these are thought to have originated in Nepal and were first developed in the Newar Valley. As with most foods the concept spread so they are very similar to Chinese baozi, Korean mandu, and Japanese gyoza. They can be eaten as a fast food snack or served as part of a main meal. Today this is a very popular dish seen in may Himalayan regions from nepal to Ladakh and Bhutan.

A Momo is a small steamed bun filled with meat or vegetables. Typically these can include chicken, pork and vegetables. The outer case is made from a very simple water and flour dough and sometimes baking soda is added to make it taste doughier. In China monosodium glutamate is often added to the momo dish. The dough is then rolled out and cut into small circles. These are then filled with the meat or vegetable filling. Depending on the cook, ginger, spices, and shallots are also added. Typically the fillings include minced meat, paneer cheese and mashed potato or steamed cabbage. The dough is then folded into a crescent shape or round ball and steamed over a special soup. This is contained in a special momo cooker known as a mucktoo. The soup is generally served as an accompaniment to the momos and there is usually a chilli sauce or other spicy condiment. They taste best when eaten hot and are actually really filling even though they look a small amount of food. I tasted both vegetable momos and chicken spiced with ginger. They were sublime after a mountain hike and were very welcome on a cold evening.

Momos can also be pan fried and this is another popular meal in the Himalayan regions. You'll find momos in most Tibetan and Nepalese style restaurants in the Himalayas and they are simply delicious.

 

 


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