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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.
In Nepal, steamed dumplings known as momo are a popular snack, often eaten as a full meal as well. They are similar to the Chinese jiaozi or the Central Asian manti. Whether momos originated in Tibet and spread to Nepal or vice versa is unclear, but momos were present in Nepal as early as the fourteenth century. [59]
Pottery dumpling and delicacies from a Tang-dynasty tomb. In China, several folk stories explain the origin of jiaozi and its name.. Traditionally, jiaozi were thought to be invented during the era of the Eastern Han (AD 25–220) [2] [3] by Zhang Zhongjing [4] who was a great practitioner of traditional Chinese medicine.
dumpling Pyttipanna: Scandinavia: sautee Chopped or minced meat such as sausage, ham, or meatballs, diced and then pan fried, often served with a fried egg and pickled vegetables [45] [46] Revuelto Gramajo: Argentina: sautee Fried julienned potatoes, ham and eggs [47] Rössypottu: Finland: stew
Kalduny – Type of dumplings in Balto-Slavic cuisines; Kenkey – Ground maize dumpling from West Africa; Khinkali – Georgian dumpling; Khuushuur – Mongolian fried meat pastry or dumpling; Knödel – Large round poached or boiled potato or bread dumplings, made without yeast; Kluski – Polish name for dumplings, noodles and pasta
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.
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]
A. Schilling & Company was an American foodstuffs company founded in San Francisco, California, in 1881, by German emigres August Schilling and George F. Volkmann. [1] [2] [3] They engaged in the processing of coffee, tea, baking powder, spices, extracts, and other unrelated products which they supplied to the grocery trade.