These vegetarian momos they are a variant meat free of the famous Nepalese steamed dumplings, served with a delicious spicy sauce.
It is a typical dish from Nepal and Tibet, which has become popular in the Himalayan area thanks to the migrations of the Tibetan and Nepalese communities. The exact origin of momos is shrouded in mystery, lost in ancient history, perhaps in the years of the countryside Genghis Khan.
They are very similar, in shape and construction, to some types of Chinese dumplings such as baoizi ei jiaozi (in turn ancestors of the gyoza Japanese) collected under the name of dim sum.
Meat, cheese and vegetarian momos have become a common presence, from street food to the most refined cuisines, becoming transversal to the different culinary traditions of the Indian subcontinent.
L’dough Momo is obtained by mixing flour and water, creating a smooth and compact mixture. The stuffed instead it can vary: from traditional yak meat, to versions with pork, chicken, buffalo or lamb.
However, there are also versions of vegetarian momos, which have vegetables such as cabbage, potatoes, turnips, spinach, beans, onions, chives and mushrooms as fillings.
Once stuffed, they are steamed in typical bamboo steamerserved hot and accompanied by a spicy sauce based on tomatoes, garlic, ginger and chili pepper.
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