Momo

Momo are steamed dumplings eaten across the Tibetan cultural sphere — Tibet, Nepal, Bhutan and Sikkim — and have become a popular street food throughout urban China wherever Tibetan or Nepali communities exist. The dough is plain unleavened wheat flour and water, rolled thin and pleated around a filling of minced yak meat (or beef as a substitute), combined with raw onion, fresh coriander, ginger, garlic and soy. Vegetarian versions use cabbage, potato and cheese. They are steamed in bamboo or metal steamers for twelve to fifteen minutes and served with a tomato-based dipping sauce spiced with fresh chilli. In Lhasa, momo are eaten as a celebratory food at Losar (Tibetan New Year) and at teahouses throughout the day. The pleating style varies between communities — the Lhasa crescent fold is distinct from the round-ball style popular in Nepal.