Momo is the most popular food in Nepal, especially in urban areas. Wrapping momo seems easy, but it requires bit of practice and technique. There are various ways to fold momo wrap. Here are the two popular ways. This video was taken in Pachali Bhairav Restaurant, New Baneshwar. They serve tasty vegetable, chicken and buff momo with jhol achaar.
What is Momo?
As a traditional wheaten food in Tibet, Momo may look like Chinese dumpling or Baozi. However, don’t be cheated by its dumpling-like shape because it is different from dumpling. Momo derives from Tibet but it is even more popular in Nepal, which always misleads people to consider Momo originates from Nepal. Actually the majority of Tibetan momo is half-moon in shape, however Nepali one is normally round and filled with chicken, coriander, ginger, and Nepali spice.
Momo can be cooked in various ways including steam, fry, and boil; therefore the different cooking methods will bring you different sense of taste. Just like that common Chinese dumplings dip in vinegar, momo usually dips in its special sauce, made of tomato sauce and mustard. Fried momo dipped with this sauce fantastically tastes like the flavor of curry. What an amazing magic! Since momo flavor is acceptable and loved by almost everyone from all the nations and regions and, its making and cooking method is not too difficult for ordinary people to try it in their kitchen. Then nowadays, it becomes so popular all around world that some American families even “invent” their own Tibetan momos at home. For this reason, let’s have our momo DIY either and try to cook the Tibetan momo of our own.
