Cookbook:Momo

Momos are a kind of dumpling popular in Nepal, Sikkim and Tibet, and are similar to Chinese potstickers.

Momo are made of a simple flour and water dough. White flour is generally preferred, and sometimes a little yeast or baking soda is added to give a more 'doughy' texture to the finished product. The filling may be one of several mixtures, described below:

These fillings are then enclosed in a round of the above dough, which is sealed in a circular fashion, resembling a pinwheel, though it's also not uncommon for them to be folded in half and sealed.
 * Minced beef, or beef and pork, combined with any or all of the following: onions, shallots, garlic, and cilantro (coriander leaves). The mixture is usually spiced with salt, pepper, and often ground cumin. Some people also add finely puréed tomatoes, though many variations are possible.
 * Vegetarian, predominantly made from onions and cabbage, and frequently curried. Finely diced vegetables are also added, as well as various spices.
 * Potato, somewhat similar to Indian samosas, with small dice of firm potato in a tomato based sauce.
 * Cheese, usually a fresh cheese, this variety is common in Sikkim.

The resulting dumplings are then cooked by steaming over a soup (either a stock based on bones or tomato-based), which is served with the dumplings, as well as chilli sauce.