In Nepali, they are called मम (mama, IPA:[mʌmʌ]) as well as मःम (ma:ma), मःमः (ma:ma:), ममः (mama:), मोमो (momo), मोःमो (mo:mo), मोःमोः (mo:mo:), मोमोः (momo:), and ममो (mamo). In the Newar language, they are known as ममचा (mamacha). In Tibetan, they are called མོག་མོག (mog mog, IPA:[mo˩˨.mo˥˨]).
The Tibetan word may have been borrowed from the Chinese momo (馍馍), a name traditionally used in northwestern Chinese dialects for steamed wheat buns and bread. The word mo (馍) itself means wheat-flour food products or mantou(馒头)—steamed buns. Historically, Chinese names for steamed buns did not distinguish between those with or without fillings until the term baozi(包子) emerged during the Song dynasty, between the 10th and 13th centuries. However, in eastern regions of China, such as Jiangsu and Shanghai, mantou continues to carry both meanings. The history of dumplings in China shows that they were popular during the Northern and Southern dynasties (420–589 AD). Dumplings dated to between 499 AD and 640 AD have been found in the Astana Cemetery in northwestern China.
Origin
One legend states that the 7th-century Nepali princess Bhrikuti, who introduced Buddhism to Tibet, also introduced momos there. Historically speaking, it is generally believed that dumplings were brought from China by the Mongols in the 13th century. Debate exists about whether momos spread from the Kathmandu Valley of Nepal to Tibet or the other way around. As the dish was initially popular among the Newar community, one prevalent belief is that traveling Nepali Newar merchants took the recipe from Tibet, where they traded, and brought it to Nepal.
After arriving in the Indo-Gangetic Plains, the most common meat in momos was chicken, and vegetable momos were introduced to feed the large population of vegetarian Hindus. A large number of Tibetans emigrated to India following the 1959 Tibetan uprising, bringing their recipes for momos with them.
A plate of momos from NepalA Tibetan woman making momos in Washington, D.C., US
The earliest Tibetan dumplings were made of highland barley flour as the outer covering, and beef and mutton as the filling. Nowadays, a simple white-flour-and-water dough is preferred to make the outer covering of momos. Sometimes, a little yeast or baking soda is added to give a more doughy texture to the finished product.
Traditionally, momos are prepared with ground/minced meat, potatoes, and leek filling. Nowadays, the fillings have become more elaborate, and momos are prepared with virtually any combination of ground meat, vegetables, tofu, mushrooms, paneer cheese, soft chhurpi cheese, and vegetable and meat combinations.
Cheese: Usually fresh paneer or traditional soft chhurpi is used. This variety is common in Eastern Nepal.
Khoa: Momos filled with milk solids mixed with sugar are popular as a dessert in the Kathmandu Valley.
The dough is rolled into small circular flat pieces. The filling is enclosed in the circular dough cover, either in a round pocket or a half-moon or crescent shape. Fatty meat is preferred, because it produces flavourful, juicy momos. A little oil is sometimes added to the lean ground/minced meat to keep the filling moist. The dumplings are then cooked by steaming over a soup (either a stock based on bones or vegetables) in a momo-making utensil called mucktoo. Momos may also be pan-fried or deep-fried after being steamed.
Variations
Momos are traditionally steamed but can also be deep-fried or pan-fried and cooked in soup. They are usually served with chilli garlic sauce and pickled daikon in Tibet. In Nepal, popular dipping sauces include tomato-based chutneys or sesame or peanut or soybean-based sauces called achar. Sauces can be thick or thin in consistency, depending on the eatery.
Jhol momo
Momos may also be served in a thin sauce or broth, known as jhol. Jhol momo (Nepali: झोल मोमो) is a Nepali preparation in which momos are served in a thin, spiced jhol rather than with a separate dipping achar. The composition of the jhol varies: it may be sesame- or tomato-based, while street-style versions may derive their body from roasted soybeans, peanuts, and sesame seeds and be flavoured with mustard oil, onion, garlic, ginger, green chillies, coriander, and a souring ingredient such as lapsi or lime juice. The jhol is typically thin enough to pour freely over the momos, while retaining enough body to cling lightly to them. Mokthuk, from Tibet, is a variation of the thukpa soup, using small momos.
Other variations of momos include:
C-momo, steamed or fried, then served in chili sauce.
Dhapu momo, from Chinese da bao (大包), or "big bun", also known as "Tibetan momo", a Nepali dumpling that is typically larger and flatter than other versions. This was possibly introduced to Nepal via two routes. One was through Myanmar, along the eastern Himalayas, and the other was by the Chinese who immigrated to Kolkata, India, one or two hundred years ago.
Gonga momo (Tibetan: སྒོ་ང་མོག་མོག, Wylie: sgo nga mog mog), a wheat and egg fried dough dumpling filled with meat paste.
Green momo, a steamed vegetarian dumpling stuffed with vegetables, cabbage, and green beans.
Kothey momo, from Chinese guotie (锅贴), a pan-fried version of the momo. The dumpling is filled with meat as well as vegetables and spices. It is first steamed, then fried and served in dipping sauce.[citation needed]
Open momo, another Nepali variant with open holes on the top that can be used to add sauces and spices.
Sadheko momo, a momo salad with onions and tomatoes, herbs, and spices.
Shoko momo (Tibetan: ཞོག་ཁོག་མོག་མོག, Wylie: zhog khog mog mog), a Tibetan variant that is prepared using mashed potatoes with dough, shaped into balls, with a minced-meat filling, served with bread crumbs.
Tingmo (Tibetan: ཀྲིན་མོག, Wylie: krin mog), a type of steamed bread made from flour, yeast, and water. Tingmo is a soft and fluffy bread served with savoury dishes such as stews or curries. Unlike other versions of momos, tingmo does not contain any type of filling.
Shamo (Tibetan: ཤ་མོག, Wylie: sha mog), a Tibetan dumpling stuffed with beef or mutton.
Gallery
Momos in a mucktoo in Kathmandu, Nepal
Kothey, a pan-fried momo variety from Nepal
Momos served in a restaurant in St Petersburg, Russia
↑Some speakers of Nepalese English, or South Asian English in general, use "momo" as both the singular and plural form; "momo" is also listed as a standard English plural.
References
↑"Momo". Cambridge Dictionary. Cambridge University Press. Retrieved 23 September 2026.
↑"菜包占比超过肉馒头 苏州人吃包子口味紧跟时尚"[Vegetable buns Outnumber Meat Buns; Suzhou Residents Keep Up with the Latest Trends When it Comes to Bun Flavors.]. ourjiangsu.com (in Chinese). 2 July 2019. Archived from the original on 17 June 2023. Retrieved 17 June 2023.
↑"新疆出土现时我国最早的饺子"[The Earliest Known Dumplings in Our Country Unearthed in Xinjiang]. sina.com.cn. 27 January 2012.{{cite web}}: CS1 maint: url-status (link)
↑"山南礼物丨"包"你好吃!"[Shannan Gifts | "Wrap" You in Deliciousness!]. lyfzj.shannan.gov.cn (in Chinese). 17 December 2021. Retrieved 13 August 2024.{{cite web}}: CS1 maint: url-status (link)
↑"Momo Recipe". Himalayan Learning. Archived from the original on 1 December 2008. Retrieved 6 April 2011.
↑Ngodup Lama, Tsering (4 October 2019). "An essential guide to thukpas". The Kathmandu Post. Archived from the original on 25 April 2023. Retrieved 25 April 2023.
↑Ning, Lin (30 July 2019). "尼泊尔小吃"馍馍"神似小笼包, 历史上也是从中国传过去的, 两国交往源远流长"[Nepalese Snack "Momo" Resembles Xiaolongbao and Was Historically Introduced from China, Reflecting the Long-Standing Exchanges Between the Two Countries]. Wenhui Bao (in Chinese). Retrieved 13 August 2024.{{cite web}}: CS1 maint: url-status (link)
.jpg)
.svg){kind=small}
