Momo (food)
A typical serving of a plate of momos with sesame yellow sauce and red ginger chilli pickle | |
| Alternative names | མོག་མོག, मःमः |
|---|---|
| Place of origin | Tibet, Nepal |
| Associated cuisine | Tibetan cuisine, Nepali cuisine |
| Main ingredients | White-flour-and-water dough; meat, vegetable |
| Variations | Steam-momo, Kothey momo, Jhol momo, C-momo, Fry-momo, Open-momo, fried momo, chicken-momo, veg-momo, buff-momo, cheese-momo, khuwa-momo, chocolate-momo |
| 350 to 1000 (35 to 100 per piece) | |
| Similar dishes | siddu, jiaozi, guotie, xiaolongbao, baozi, mantou, buuz, gyoza, mandu, manti |
Momos are a type of steamed filled dumpling in Tibetan and Nepali cuisine that is also popular in neighbouring Bhutan, Bangladesh, and India. The majority of Tibetan momos are half-moon in shape like jiaozi, while Nepali momos are normally round like baozi. Momos are usually served with a sauce known as achar influenced by the spices and herbs used within many South Asian cuisines. It can also be used in soup, as in jhol momo and mokthuk.