Momo was initially a Newari food in the Katmandu valley. It was later introduced to Tibet, China and as far away as Japan by a Nepalese princess who was married to a Tibetan king in the late fifteenth century.

 

Momos are made with a simple flour and water dough that is rolled into thin circles. A mixture of either ground meats,or vegetables and native spices are used as filling. The dough is then pinched together in either a round pocket or a half moon shape. And then it is steamed to perfection. You will enjoy that momos with traditional sauces including tomato-based, sesame-based and/or peanut-based. 

 

Momos can be cooked in various ways- but are most commonly including baking, boiling, frying, simmering or steaming and are found in mostly in Nepalese, Chinese, Japanese, Korean and tibetan cuisines. Momo are mostly steamed.