Yeah Dil Mange More..

Yeah Dil Mange Momo…

Momos are one of my favourite all-time snacks and I can eat momos any time of the day or night. Whether my stomach is full or hungry; my love for momos will never fall short, even an inch. I generally eat momos in a café near my house and believe me it’s the yummiest recipe ever with double cheese filling in it. Although, I have tried both veg and non-veg momos in the café and each one is yummier than the other. Now that I ate momos buying from outside, the collective thought of me and my sister Trupti provoked – why can’t we try these lip-smacking Tibetan dumplings at home? As we thought of the idea on Saturday night, we were all charged up to make momos for a memorable Sunday brunch.

It was the first time we tried momos at home and it came out really amazing. I and Trupti just loved the taste and enjoyed these homemade momos for the brunch. We are fond of fish and had prepared the fish momos with shrimps filling and even tried the veg counterpart including Mozzarella cheese and pan-fried Schezwan momos.

The brunch was extended to lunch and not even for a sec we felt it was done. In fact, the feeling was ‘Yeah Dil Mange Momo’ for the rest of the day and life.

Such is the temptation for momos food that we try different momo recipes and just love relishin’ it every now and then. Momo seems to be a staple for us, a quick snack to revitalize and energize us all.

Let’s dig deep into momo and find out why the love and cravings for momos have suddenly evolved amongst people around the globe

Momos is basically a South Asian dumpling food that has its ancestral native in Sikkim, Bhutan, Nepal, and Tibet. Some of the close relatives of momo dumplings are buuz from Mongolia, jiaozi & baozi from China, ashak from Afghanistan, mandu in Korea, and gyoza in Japan.

While looking back in history, momos food originates from Tibet. Later when the habitants migrated to India these Tibetan dumplings came along with them and the Indian audience in Seven Sisters of India, Delhi, and other northern parts got habituated to momos food. Today, these momo dumplings can be found in every street, restaurant, and joint across India that acts as a quick appetizer to revive you from desperate hunger.

As street food, this snack has found love in a number of ways by the Indian audience. From the consumer making it a habit in their everyday life to vendors doing the various experiments on the food and blending them with a bunch of delicious and local flavours. And that’s the beauty of it, isn’t it? Momos are simple, plain, and most importantly pocket-friendly delicious and thus they’re experiment worth. Therefore, it has become an instant hit with global and local taste buds. What? I mean, you’ve never gobbled one of those Tandori, Afghani, or Chhurrpi Momos! And what’s more? Unlike authentic recipes, the City Of Dreams got its share of Mozeralla Cheese or Mayonnaise Momos, The Capital City has its version of Paneer and Cabbage Stuffed Vegetarian Momos, The City of Joy has its Chicken and Fish Momos, and basically, every city for the region has its own well-crafted Momo food.

Wonderful Moments Of Momo Making

Momo Making is indeed an enjoyable affair. Family, friends, and relatives often gather together to spend joyful time making momos and dumplings. The dough is rolled very thin, the filling is simply delicious in the center, and the momos are shaped and sealed in small packs, with little space for it to fill with juices that collect during the steaming process. Although Momo shaping is an art that will take quite a lot of patience & practice to put the filling inside the wrapper; however, once practiced even a small child can learn to make momo.

Secondly, momos food is for every occasion whether it’s a birthday party or baby shower, a get-together with friends or a wedding buffet you will always find this delicacy on the top of the menu list amongst food lovers.

Momo A Day Keeps Hunger Away

Freshly steamed momo taste simply awesome when served piping hot straight from the steamers and kept on the plate. Around six to eight momos with a separate small bowl of fiery hot dipping chutney or sauce could be a one-meal dish for people.

You should eat the meat-filled momo as a whole since the flavourful juice in its steamed pock will start dripping out if it’s broken. It can also be served with a variety of chutney, sesame paste, ground peanut dip and garlic chili sauce, or any other form of homemade chutney of your choice or taste.

Fresh momo dough could be made by mixing flour with water and knead until the dough becomes smooth. Making the dough is again your preference because some cooks prefer white all-purpose flour to whole wheat flour since it makes smooth & elastic dough, and others like to mix two parts white flour with one-part whole meat. Based on your eating style you can design your dough. Anyway, the dough is kneaded until it is slightly sticky and then left at room temperature for almost half an hour, covered with a damp kitchen cloth. Then you can roll it out very thin and cut it into three-inch circles. If you have the time to invest and pour all your love, we’re sure your homemade momos will be far tastier than those made with store-bought wrappers. Skilled momo making chefs can roll the thinnest possible wrappers! Come on, you can do it.

Display Your Skills – Roll A Dough And Party Hard 😉

Momo is for Nepal what Pizza is to italy  the origin

Momo Is To Nepal What Pizza Is To Italy

What’s Momo? Thank god at least you’re curious to ask about it. Momos are bite-sized crazily filled dumpling foods mostly popular in northern Asian countries. Momos food is a staple in Kathmandu, and you can find them all over the streets of Nepal –  on menus in tea houses & restaurants with various types of veg, meat, or chicken stuffing. We even tried the Momo recipe during our visit to the Tibetan community at McLeod Ganj. It’s not as easy to make Momo as they appear, and you need great skill and practice for it. Our blog will give you a sneak peek into the world of ‘Momo food and its origin’, some popular Momos dish, and how to make a delicious Momo dumpling.

About Momo Food

They say, ‘Momo is to Nepal what Pizza is to Italy, and this mouth-watering food delicacy is available in every nook and corner of Kathmandu and other parts of Nepal. In fact, Momo is like Mount Everest – one of the greatest identities of Nepal. Its popularity has grown other the years; all thanks to Nepalese community who live overseas and spread the recipe of this wonderful food dish to the global audience.  Just like Momos, delicious dumplings are also being served in neighbouring countries such as – in Japan, it’s known as ‘Gyoza, in Mongolia – Buuz, in China – Baozi, Jiaozi or Mantou.

There are varied reasons for Momo’s gaining fame in the world. To start with, it’s a modest and fairly cheap dish. The cost of momos food can be a mere ₹10 to ₹100. A plate of delicious Momos can be quick snack busters yet healthy food.

Secondly, Momos add original taste to suit the Nepalese ‘Sense of Taste’. Thirdly. Momos have been on the Nepalese menu list for quite a long time and it has become a part of their eating culture. Last and not least, it’s easy availability. You can eat momos in any bistro, street, or corner. To cook Momos you need regular things such as wheat flour, vegetable oil, diced onion, garlic, sesame, green chilies, tomatoes, meat or cabbage, mustard powder, ginger juice, and oh yes! Blend of Nepalese regular flavours to add the taste.

Isn’t it amazing? Let’s go back into the history and find the origin of ‘Momos’

The word ‘Momo’ is originated from the Tibetan term ‘Mog Mog’ -thus MoMo. The dish spread along the caravan routes of northern and central Asia; thereby hitting the Indian subcontinent and the mountainous regions of North India. Since its’ close to Newari – one of Nepal’s oldest languages – ‘mome’ which means cooking by steaming; probably they brought the dish to Nepal.

Although it’s not clear how momo invaded our nation; however, it seems it got popular with the rise of Tibetans in India. Also, Momo food is amazingly famous in Nepal, so hypothetical it was the ‘Newar shippers of Kathamandu who brought the recipe from Tibet during their exchanges. But, the dish has spread across every corner of India, veg momos have appeared to suit the flavour of veggie lovers in the northern part of India. But momos stay a general meat dish – instead of yak meat, chicken is used to stuff in Momos.

Today, Momo has become the mainstream food in the Eastern parts of India; West Bengal, Sikkim, Arunachal Pradesh, and Assam and all have their own recipe to cook. Even Ladakh and Dharmashala; which are homes to a number of Tibetan people have cravings for momos. Momos are offered with hot and red nippy sauce and clear meat soup in cold regions.

Due to India’s love for fusion food and skill for adjusting delectable stuff, you will even get fish Momo in many restaurants. For Punjabi, they can relish paneer or tandoori Momo. For chocolate lovers, there are Chocolate Momos. For gujjus, who knows they might come up with gathyi-papdi stuff momo, it might soon be a reality. Just a joke!

Phir Bhi Dil Hai Momostani

From Delhi to Bengaluru and Kolkatta to the city of dreams ‘Mumbai’, Momos have invaded every bistro, café, and street corner. Such is the love for this lip-smacking snack, often served with fiery hot chutneys and sauces, that people are now coming up with their own exciting flavours and versions of Momos. From Tandoori Momos to Chocolate Momos, Pan-Fried Schewzan Momos to Mozerella Cheese Momos, you’ll find a variety of momos on the streets and nearby restaurants. If you are a true momo lover, here are some popular momos you’ll fall in love with: Steamed Momo, Kothey Momo, Chilly Momo, Fried & Steam-Fried Momo, Jhol Momo, Open Momo, Tandoori Momo, Green Momo, Phaphar Momo, Cheese/paneer Momos, Fish Momo, Dhapu Momo, and more.

How To Make A Delicious Momos Food?

A perfect momo has a shell that’s delicate yet good enough to hold the juices. When making momos there are 3 things to keep in mind – the dough, the filling, and the steaming. And yes, making the momo skin and shaping the momo also needs constant practice. Momos come in various shapes, and cooking styles and of course, everyone has their own version of delicious fillings.

Let’s share with you the recipe to cook basic steam Momos at home:

The Dough: 4 cups flour and 1 to 1 1/2 cup water (Approximate).  Put the flour in a large bowl, and create a well in the center. Slowly put the water, and start mixing it with the flour – use sufficient water for the dough to hold. Then knead until it is firm but supple.

The Filling – 1 lb Minced Beef, 2 /3 Celery stalks (chopped) *, 1 small onion (chopped), 2 stalks, spring onion (chopped), Small bunch of cilantro (chopped), 1 Tablespoon Oil, 2 Tablespoon Soya, Sauce, ¼ cup water, Salt & Black pepper to taste and A little dash of Erma (Szechuan pepper) if you have it.

In a large bowl, add the meat, chopped veggies, and the rest of the ingredients and mix it thoroughly. The best is to use your hands & dig into the bowl and gently mix it all up really well. Add some water, and the celery and greens make juicy momo food.

Making Of Momo Dumplings

  • Divide the dough into four parts.
  • Take one portion of the dough, and roll it out thin and flat as big as you can. Neither too thin nor thick. Then, using an approximately 3″ – 31/2” round cookie cutter (or suitable sized cup or glass turned upside down), cut out the momo skins.
  • Take one piece of flattened dough, add a spoonful of your mixture, and shape your momos. Start from one end and close the skin together from side to side. Try not to overlap the skin too much so that you don’t end up with a thick layer of folded dough on the top. This part takes some practice. Unfortunately, I don’t have the skills to post a video tutorial but there are
  • Oil your steamer tray, and line up the momo in the tray close enough but not touching. Add water to the steamer bottom and after it boils, stack up the steamer trays on it.

The Steaming – Over steaming can ruin your momos – all the juices will vanish. Steaming momos will take around 12-15 minutes based on size, the strength of the flame, and where you stay – altitude counts – such as water boiling point is low at sea level than at high elevations and thus you need more cooking time

Lit the lid and check the steam – if it’s dry. Congratulations! Your steam Momos are ready!

On A Concluding Note –

Momos have a rich cultural heritage and you’ll find yummilicious Momos food across India with its own fusion style and taste. Just Google Momos near me and you’ll find hundreds of momos restaurants & Momo food joints where you can order mouth-watering momo dumplings at pocket-friendly prices. Thanks for your love and interest in Momo dumplings.

Momo A Day Keeps Hunger At The Bay 😊
Some Intgriuing facts about momo

Amazing Facts About Momos

You know what’s the perfect way to enjoy nature? It’s the steamy momos, with fiery hot sauce or chutney, sitting in the lap of the majestic Himalayas across India and its cross-border. Momos are the dumpling food native to Tibet, Nepal, Bhutan, and Himalayan states of India such as Ladakh, Dharmashala, and Arunachal Pradesh.

Our love for Momos food is ever-rising and today, you will find hundreds of momos restaurants, food courts, and joints that serve spicy and mouth-watering momos recipes in India – right from Mumbai To Bengaluru and Kolkata To Kashmir, momos seems to the national ‘Food’ crush of India.

Today, who doesn’t love momo? Even people who just hate to love momos, hide and quickly gulp a few of these Tibetan dumplings. Momos are so tasty, healthy, pocket-friendly, and available in every nook and corner of metropolitan cities in India. Chances are if you’re from Delhi, Mumbai, or Kolkatta – you’ll know a lot of hotspots to satisfy your cravings for this dumpling food. But how well do you know about your favourite street snack? Did you ever think about the legacy and centuries-old tradition behind this food delicacy? Read our blog to find out more. Also, know some of the intriguing facts about ‘Momo’, while you munch some lip-smacking Momos:

  • Momos food is probably from Tibet. The word ‘Momo’ is derived from the Tibetan term ‘mog mog’. Momos are known as South Asian dumplings and very popular throughout the region. Momo dumplings are dough wrapped around stuffed vegetables or meat. After this, they are cooked in various forms; however, most commonly steamed.
  • Well! It’s still unclear how Momo food invaded India, but the most popular theory is that with the migration of Tibetan to India this lip-smacking dish snapped along with them. On the other hand, some say the Newari Merchants of Kathmandu brought this food delicacy to their region from Tibet during their trades, and later it came to India. From here on, Momo food travelled far and wide.
  • Ideally, momos were made only from meat – especially from yak meat, since veggies were scarce in cold, hilly regions of Tibet. But as the dish snapped in India, with its growing popularity in the northern region being dominated by Hindus, veg momos came into existence that would perfectly suit their taste and cooking style. But, momo remains a meat dish – though instead of yak, chicken, and beef is used as to make momos.
  • Guess what? Momos are extremely popular in the Eastern part of India. Arunachal Pradesh, Sikkim, West Bengal, Assam, and North Delhi all have their own local variants of Momo. It’s one of the most loved snacks on the streets and is even relished at home. Ladakh and Dharamshala, which are home to many Tibetans, are also well-known delicious momos and unique mix of tastes.
  • Momos are considered traditional food and a staple in Bhutan, Nepal, Sikkim, Assam, and the North-Eastern part. Delicious momo food recipes are often passed on generations and served with hot & fiery sauce; accompanied by clear meat soup.
  • Steamed momos have lesser calories and can be a great substitute for salad. The total calorie in one momo is mere 35.2 kcal.
  • Indians are always at their best to adapt to various cuisines and delicacies around the globe. And thanks to India’s this love for food – you can get a variety of momos food including seafood momos in various restaurants, streets, and even five-star hotels. While veg momos are mostly filled with cabbage, carrot, and spring onion, seafood momos are stuffed with shrimps. Also, you can make paneer momos, mozzarella cheese momos for veggies. If you are someone who’s absolutely fond of desserts or sweets, then Chocolate momos can be the perfect combination for your taste buds. It’s as good as the Chocolate Mousse version of Momos. Isn’t it lip-smacking? Quickly relish it!
  • Momos in Himalayan regions are filled with ‘Chhurpi’ – which is indigenous ricotta–type cheese found there. Churrpi is quite softer & distinct in taste compared to paneer. If you ever visit the Himalayas try it once.
  • Delicious Momos are often available on the street corners and various momos restaurants or joints. Every Indian restaurant serves momo, you bet you find the same – or even better – taste, for a smaller price at a nearby momo stall.
  • Momo are usually steamed and the traditional momo maker (steamer) is known as ‘Mucktoo’. It’s a metal utensil with holes at the base. But in most places, bamboo steamers are used, and that gives a very authentic & delicious essence to the food.
  • You know what? Momos can also be fried after steaming and served with meat soup. Yes! These fried momos are known as pot-stickers or Kothey Momo.
  • At various parts of Nepal, Sikkim, and North Bengal, you will get unfilled plain steamed dough known as ‘Tingo’ These are usually shaped in lotus for visual appeal.
  • Momos are steamed, fried, and served with hot sauce that’s made of tomatoes, garlic, ginger, dried red chilies, oil & tossed, and mixed together. What the Tibetans called Momo is known as Dim Sum by Chinese people.
  • Momos food has even travelled to Afghanistan. Don’t trust? Check this out. Afghanis have two versions of momo dumplings – the ‘Mantou’ momos stuffed with meat & onions topped with a chana-dal-yogurt sauce & the ‘Ashak’ Momos filled with chives being garnished with yogurt, rajma & minced lamb.

So, what’s your taking on Momos? No need to fast for the entire day to make space for this Asian food beauty in your stomach.  Just gobble around any time of day or night, and even if you feel stuffed or packed later, it would be worth it.

Hope you like this piece of information on momos and dumplings!