Everybody in the world loves momos. Legend has it that even people who don’t like momos love momos. They are inexpensive, healthy, delicious, and readily available in almost all major cities in India. You will find them at every stall, and they are delicious. We thought we would share some exciting and unique facts about momos. Let’s not waste time describing everything about momos.
- Momo was initially made from meat to eat with dumpling dipping sauce. Specifically, yak meat. To suit the tastes of the North Indian vegetarian Hindus, vegetable momo was created after the Indian version of the dish became popular. Momo is still a meat-based dish, but chicken is now used instead.
- Momo is a traditional delight in Bhutan, Nepal, and Assam. Many recipes are passed down through generations. These are usually served with a red and hot chilli dipping sauce and clear meat soup. You can find seafood momo at most Indian restaurants due to India’s passion for food and ability to adapt delicious foods into their local cuisine. They are stuffed chiefly with shrimps. You can also find paneer momo for vegetarians.
- Momo has a big brother called that, and this is a common name in Sikkim, north Bengal, and Ladakh. A thaipo momo is about three times larger than an average one and is more complex than a traditional Momo’s outer cover. Two thaipos is enough to eat a whole plate of Momo if you eat two. Thaipos are extremely popular in northeastern countries.
- Momo are mostly steam-steamed. A mucktoo is the traditional steamer for Momo, and it’s a metal utensil with holes at its base. Bamboo steamers can also be used in many areas along with the dumpling dipping sauce. You can steam Momo in meat broth or even fry it after steaming. This fried Momo can be called “kothey momo” or “pot-stickers.”
- Although it isn’t clear how Momo came to India, it was probably popularised by the Tibetan influx. Momo is also very popular in Nepal. One theory suggests that the Newar merchants from Kathmandu brought the recipe to Tibet during their trades, and Momo spread from there to many other places.
- Momo are likely Tibetan-born, and Momo is probably derived from “mog,” a Tibetan term. Momo is a South Asian type of dumpling that is very popular in the region; and Momo is simply dough wrapped around meat or stuffed vegetables eaten with different kinds of dipping sauce. They can be prepared in many ways, but they are best steamed.
- Most people know that street corners and small shops have the best Momo. Although almost all Indian restaurants serve Momo, you will find the same or better taste at a momo stall nearby.
Endnotes
These are the fascinating facts about momos. We hope that you find these facts valuable and helpful.
