The story of Momos: What makes this Tibetan dumpling so popular?

momos recipe
momos recipe

The Momos story

Momos Recipe: Have you ever thought about the journey of momos? If you think about it, it is likely that the momo has traveled to the extreme of all foods.

That, now quite comfortable on the streets of Delhi, as well as in the elegant five-star restaurants, only confirms how these stuffed ravioli (with the meat of your choice or a variety of vegetables, including paneer) have evolved along years.

And the way in which India, which is not even its place of origin, has adopted it as its own country is also an interesting turning point.

momo recipes

Momos Recipe

Today, there are food entrepreneurs who prepare bulk momos and provide them to vendors and kiosks whose only job is to steam them and sell them to people.

Hungry customers who do not seem to have enough. Not long ago, people associated momos with food from the northeast. Far from it, it’s not really part of their traditional cuisine.

For example, in the capital of Manipur, Imphal, restaurants can now realize the popularity of this food and include them in their menu with passion, but they can not. never get there simply because it is not a traditional dish like fish and rice, as is the case of Tripura or other states in the region, with some exceptions, of course.

step by step momos recipe

Momos Recipes of the Northeast

Shillong is a place where it is easy to get some of the most delicious meatballs compared to other states. Expect fleshy fillings in creamy and light shells with a spicy chutney.

No, it’s not part of the local Khasi cuisine at all. Instead, we should thank the Chinese community that has settled in Shillong and introduced Chinese food, including momos recipe (traditionally Tibetan).

It can only be between the Monpa and Sherdukpa tribes of Arunachal Pradesh, who live in the western districts of Kameng and Tawang and share a border with Tibet, where momos are part of their diet. Its version is usually stuffed with minced pork, mustard greens or other green vegetables, and served with chili paste.

The way momos recipe are received in Sikkim is a different story. Among the communities: Bhutias, Lepchas and Nepalis, it is a comforting food that is an integral part of your diet.

Its momos recipes aluminum vapor is still used. The dough ball that you get in Sikkim is a close cousin of the Tibetan momo. The great exodus from his native country in the 1960s scattered the Tibetans and their cuisine throughout India; many settled in Sikkim, Meghalaya, the cities of Darjeeling Hills and Kalimpong in Bengal and Delhi.

In Sikkim, the momo rejected the traditional dish of the state, hyontoen, from the dish. Hyontoen is made from millet flour, rolled as a momo, stuffed with cheese and steamed.

Today, few Sikkimais remember but are proud of their ability to prepare many Delicious Momos At home and at some restaurants, it is served with original or cucumber salad. Beef and pork are traditional fillings, but chicken and vegetable mummies and cottage cheese retrieve the land.

Momo or Dim Sum?

But the origin of the Indian dumpling is complicated. It is interesting to know where and how it is on our menu. Even though momo has roots in Nepal, Tibet, and Bhutan, it looks like what the Chinese call baozi and jazz. Both meatballs are stuffed with pork, beef, shrimp, vegetables or even tofu.

Although these are an integral part of the Chinese, they are commonly found in most parts of Asia. For the Chinese, special occasions like the Lunar New Year mean that their cooking is stuffed with ingredients for jiaozi, lovingly prepared in every home.

In Tibet, where it is considered an unofficial national dish, momos are garnished with various fillings. They are also steamed and fried and savored with accompaniments such as a spicy sauce made from tomatoes, garlic, ginger, dried peppers, oil, mixed and mixed. So, what Tibetans have called momos is nothing but dim sum for the Chinese.

The Momos recipes also made passionate breakthroughs in Bhutan, which would be popularized by Tibetan communities. So it’s interesting to see how my Bhutanese friends interpret their version.

They use all sorts of meat, mainly yak meat or beef, for stuffing. As for the vegetarian option, they stick to cabbage, mushrooms, paneer, potatoes, and spinach with loads of onions, cheese, butter or oil and of course, salt to taste. For the sauce, it must be this deadly chill Dalley, locally called Dalley khorsani.

“Dalley” in Nepalese means round, and “khorsani”, the pepper. They grind the pepper with chopped onions and tomatoes, crush it to make a well-melted paste and finally garnish with sliced ​​onions and black pepper. Sometimes they also add Bhutanese pepper, which tickles the tongue. The bones of the meat they use are soaked in a saucepan and kept boiling for a clear soup.

What makes a delicious Momo?

So, now the question arises that how delicious momo really depends on and how well it is prepared and what ingredients are used. If the dough, for example, is fresh and of good quality, make sure you have a good momo. Some people even use hot water to knead the dough. The stuffing, either meat or vegetables, should be well chopped and seasoned with ginger or garlic.

One of the most delicious momos I’ve had is the Taipan, emblematic of the Delhi Oberoi, which is now closed for renovations.

The juicy filling of shrimp, fish, chicken, and vegetables is wrapped in a fragile exterior of the best-imported flour, in a bamboo basket. A simple snack and the juice that oozes and that accentuates the flavor are the numerous sauces that accompany it.

And many chefs often say that the true thing about a momo or dim sum is the dough: it has to be so thin that when it is steamed, it only becomes thinner and not thicker. The variations resembled art, from the ball of glass turnip dough to the noodles, spinach, water chestnut, and black bean dough ball.

Again, it was with a friend Ladakhi, the home of Angmo in Delhi. As soon as he left a boarding school, he led a group of hungry hostels to his kitchen.

Carefully knead the dough and prepare sheep momos recipes in their aluminum container. She deboned the meat and dipped it in a pressure cooker. After a few whistles, slices of coriander and garlic were added. The aroma that reigned throughout the house was enough to rekindle our appetite.

These juicy momos with a homemade sauce made of tomatoes, green peppers, and garlic, as well as a bowl of soup,  were heartwarming. To this day, I want it. Momos, no matter where it comes from, they will always be my food for the soul.

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