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Gonga momo (Tibetan: སྒོ་ང་མོག་མོག, Wylie: sgo nga mog mog), a wheat and egg fried dough dumpling filled with meat paste. [29] 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]
Tingmo (Standard Tibetan: ཀྲིན་མོག) is a steamed bread in Tibetan cuisine. [1] It is sometimes described as a steamed bun [2] that is similar to Chinese flower rolls, [3] with a soft and fluffy texture. [4] It does not contain any kind of filling. A tingmo with some type of filling, like beef or chicken, is called a momo.
Sha Momo (Tibetan: ཤ་མོག) – filled with beef or mutton; Shoogoi Momo (Tibetan: ཞོག་ཁོག་མོག་མོག) – prepared using mashed potato with dough, shaped into balls, with a minced meat filling, served with bread crumbs; Sepen – hot sauce made with chillies as the primary ingredient and other spices ...
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Tibetan monks of Drepung Gomang Monastery in Karnataka State, South India, during the Sacred Arts Tour at Mounts Botanical Garden in January. Tibetan monk Khenrap Chaeden during his visit to ...
In larger Tibetan towns and cities, many restaurants now serve Sichuan-style Han Chinese food. Western imports and fusion dishes, such as fried yak and chips, are also popular. Nevertheless, many small restaurants serving traditional Tibetan dishes persist in both cities and the countryside.
It originates from Tibet. It is a combination of momo and thukpa where unlike the momos, the shape of the dumplings are usually smaller known as tsi-tsi momos. [1] Similar to jhol momo, however the broth for mokthuk is made using either meat bones added with various herbs and vegetables, or is served with a vegetarian broth. [2] [1]