Dumplings of various fillings is known as Momo, म:म: MoMo is one of the most popular dishes in Nepal. They are bite-size dumplings made with a spoonful of stuffing wrapped in dough. Momos are usually steamed, though they are sometimes fried or steam-fried. The filling of meat or vegetables becomes succulent as it produces an intensively flavored broth sealed inside the wrappers.
No one knows precisely how and when the momo originated in Nepal and why it was named momo. Since this dish is popular among the Newar community of Kathmandu valley, one prevalent belief is that Newari traders brought momo techniques from Lhasa, Tibet. They modified the seasonings of the dish with available ingredients, using water buffalo meat, and gave the dish a Nepali name. Others believe the dish was introduced to Nepali cuisine by Tibetans who migrated to live in the mountains of Nepal. Whatever its origins, the momo has since evolved to suit the Nepali palate.
Chicken MO:MO Recipe:
Ingredient: chicken kima. Dough, chopped cabbage, chopped onion, oil, salt, Mo:Mo masala, tomato, garlic paste, green coriander, dough roller and Mo:Mo cooking put.
Momo can be made in different style, and flavor as per your taste. Such as, Chicken momo, Buff MoMo, Paneer momo, mix vegetable momo, Cheese momo. If you require the procedure please do write email.