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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.
Khapse Laping Chicken momo with curry Thenthuk. Chebureki – a deep-fried turnover with a filling of ground or minced meat and onions; Cheser mog – rice, with melted yak butter, brown sugar, raisins and salt [3]
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Day-see - a Tibetan sweet dish with rice cooked in unsalted butter and mixed with raisins, droma (gourd shaped root found), dates and nuts. This dish is usually served only on Losar (Tibetan New Year). Khapsey - Tibetan cookies or biscuits that are deep fried and made during celebrations such as the Tibetan New Year or weddings. Khapseys are ...
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