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Green momo, a steamed vegetarian dumpling stuffed with vegetables, cabbage and green beans. [25] Hoentay, a Bhutanese dumpling made from buckwheat dough wrapper mixed with spinach and cheese. [30] Kothey momo, from Chinese guotie (锅贴), a pan-fried version of the momo. The dumpling is first filled with meat as well as vegetables and spices.
Momo are dumplings found in northern Indian, Nepali and Tibetan cuisine. They may be filled with meat, vegetables or cheese, and are usually served with a tomato-based dipping sauce.
The name momo spread to Tibet and Nepal and usually now refers to filled buns or dumplings. [13] The name mantou is cognate to manty and Manti; these are filled dumplings in Armenian, [14] Persian, [15] Uzbek, [16] [self-published source] and Pakistani (mantu, originated from Turko-Mongol immigrants) [17] cuisines.
Dumplings in a basket, served with a dipping sauce. This is a list of notable dumplings.Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources) wrapped around a filling, or of dough with no filling.
Momo is a Himalayan dumpling, filled with minced meat in a flour dough, given different shapes and then cooked by steaming. [3] It is one of the most popular foods in Nepal and the regions of Sikkim, Darjeeling and Kalimpong in India where Nepali-speaking Indians have a presence.
Momo (food), a dumpling popular in Tibet, Nepal, Bhutan, and parts of India Momo Challenge hoax , an urban legend and hoax about a fictitious Internet phenomenon MoMo, an abbreviation for Molly Mormon , a stereotype
The precise definition of a dumpling is controversial, varying across individuals and cultures. [1] [2] The term emerged in English by the 17th century, where it referred to a small lump of dough cooked by simmering or steaming. [5] [2] The definition has since grown to include filled dumplings, where the dough encloses a sweet or savory filling.
Sangam literature similarly mentions modakas as rice dumplings filled with sweet stuffing that were also sold by street vendors in the ancient city of Madurai. [ 8 ] [ 9 ] The medieval Manasollasa culinary text explains that modakas, as prepared with rice flour and a sweet stuffing with aromatic spices such as cardamom and camphor , were called ...