Momo (dumpling)

Momo

A typical serving of a plate of momo with sesame yellow and red garlic chilli sauce.
Course	Appetizers or entrees
Place of origin	Tibet
Region or state	Nepal, Tibet, Bhutan, as well as Sikkim state and Darjeeling district of India
Creator	Tibetan diaspora in South Asia or Himalayan Newar merchants
Main ingredients	White-flour-and-water dough; meat, vegetable or cheese filling
Variations	Steam-momo, Kothey momo, C-momo, Fry-momo, Open-momo
Food energy (per serving)	350 to 1000 (35 to 100 per piece) kcal

Momo (Nepali: मम; Nepal Bhasa: ममचा, मम:; Tibetan: མོག་མོག་, Wylie: mog mog; simplified Chinese: ; traditional Chinese: ; pinyin: mómo) is a type of South Asian dumpling; native to Tibet, Nepal, Bhutan, Sikkim state and Darjeeling district of India. It is similar to Chinese baozi and jiaozi, Mongolian buuz, Japanese gyoza and Korean mandu.

The dish is believed to be of Tibetan origin and since then has spread to other neighboring countries with the influx of Tibetan diaspora. Since this dish was initially popular among the Newar community of the Kathmandu Valley, one prevalent belief is that traveling Newar merchants brought the recipe and the name momo from Tibet where the Newar Merchants use go to trade. They modified the seasonings of the dish with available ingredients, such as water buffalo, and kept the same name.