Momo (food)

Momo

A typical serving of a plate of momos with sesame yellow sauce and red ginger chilli pickle
Alternative names	མོག་མོག, मःमः
Place of origin	Tibet, Nepal
Associated cuisine	Tibetan cuisine, Nepali cuisine
Main ingredients	White-flour-and-water dough; meat, vegetable
Variations	Steam-momo, Kothey momo, Jhol momo, C-momo, Fry-momo, Open-momo, fried momo, chicken-momo, veg-momo, buff-momo, cheese-momo, khuwa-momo, chocolate-momo
Food energy (per serving)	350 to 1000 (35 to 100 per piece) kcal
Similar dishes	jiaozi, guotie, xiaolongbao, baozi, mantou, buuz, gyoza, mandu, manti
Media: Momo

Momos^[a] are a type of steamed filled dumpling in Tibetan^[1] and Nepali cuisine^[2] that is also popular in neighbouring Bhutan, Bangladesh, and India.^[3][4] The majority of Tibetan momos are half-moon in shape like jiaozi, while Nepali momos are normally round like baozi.^[5][6] Momos are usually served with a sauce known as achar influenced by the spices and herbs used within many South Asian cuisines. It can also be used in soup, as in jhol momo and mokthuk.

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