MoMo is a type of dumpling native to Kathmandu. Its similar to the Japanese Gyoza, the Mongolian buzz or the Chinese baozi. This Newari Cuisie has its own unique taste, peculiar cooking style and natural spices that is as popular as those of Chinese and Italian cuisine.
According to history, Momos were introduced from Han in China but has become a traditional delicacy in Kathmandu Valley. Its even been prepared in Tibet, Bhutan, Sikkim and most of the Northern regions of India.
Momos are generally made with a simple flour and water dough with an addition of yeast or baking soda so that the texture is much doughy. MSG or Agino Motto is also added in order to enhance the taste. Filling may be of several mixtures like for a Non Vegetarian, meat fillings of Buffalo, Lamb, Chicken, Pork, Goat are commonly used while for a Vegetarian, finely chopped cabbage, potato, cauli flower are used. Both the Vegetarian and Non Vegetarian has and addition of tomatoes, onion , garlic, shallots, ginger, coriander, mustard oil, chillies too while salt, chilly powder, coriander powder, turmeric, and other Masalas are used for spices.
The are varieties of Momos like fried momos, steamed momos, soup momos, Chilly momos, Kothey, Wang Tang, Deep Fried, Momochas, T-momos
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