Momo

Momo are steamed dumplings eaten across the Tibetan cultural sphere — Tibet, Nepal, Bhutan, Sikkim and the Indian hill stations of Darjeeling and Dharamsala — and represent one of the clearest examples of a food that crosses a political border without changing its essential character. In China they appear primarily in the Tibetan Autonomous Region, Tibetan-populated areas of Qinghai, Sichuan's Garzê prefecture, and urban neighbourhoods wherever Tibetan or Nepali migrant communities have settled.

The dough is plain unleavened wheat flour and water, mixed firm and rested before rolling thin. Unlike Chinese dumpling skins, momo dough is not kneaded to develop significant gluten — the texture is softer and slightly more bready. Each skin is formed by hand or with a small rolling pin and pleated around a filling.

The classic filling is minced yak meat (beef in areas where yak is unavailable or expensive), combined with raw white onion, fresh coriander, ginger, garlic, a little soy sauce and sometimes a small amount of oil. The ratio of onion to meat is higher than in Chinese dumplings — the onion sweetens as it steams and provides significant moisture. Vegetarian versions use shredded cabbage and potato with fresh cheese (similar to paneer).

Momo are steamed in multi-tier bamboo or metal steamers for 12–15 minutes and served with a tomato-based dipping sauce made with fresh red chilli, garlic and coriander, blended smooth — this sauce is distinctly the momo accompaniment and differs from the vinegar-and-ginger pairing of Chinese dumplings.

In Lhasa they are made for Losar (Tibetan New Year) and eaten throughout the day at teahouses in the Barkhor area. The pleating style differs between traditions: the Lhasa crescent fold differs from the round pinched ball of Nepali style.