The History and Origin of Momo

Momo, a type of South Asian dumpling, has a rich and fascinating history that ties back to the Himalayan regions. Its exact origins are debated, with claims of its inception in Tibet, Nepal, and Bhutan. The most widely accepted theory suggests that Momo was introduced to Nepal by the Newar merchants who traveled to Tibet. They brought back the recipe, which then evolved over time to suit local tastes and ingredients.

In Tibet, Momo are a traditional delicacy, often filled with yak meat. With the spread of Tibetan Buddhism, Momo made their way to Bhutan, where they also became a beloved dish. In Nepal, Momo has become a staple food, particularly popular in the Kathmandu Valley. Over the years, Momo has transcended its geographical origins to become a beloved snack and meal across South Asia, especially in regions with significant Tibetan and Nepalese communities.

Ingredients in Nepali Momo

The basic ingredients for momo dough are simple and few:

• Flour (all-purpose)
• Water
• Salt (optional)

For the filling, the ingredients vary based on the type of momo being made:

• Veg Momo: Finely chopped or grated vegetables like cabbage, carrots, onions, and spinach, along with tofu or paneer and spices (garam masala, coriander powder, black pepper, etc.) Don’t forget to add oil and salt.
• Buff Momo: Ground buffalo meat mixed with onions, garlic, ginger, and spices.
• Chicken Momo: Minced chicken combined with onions, garlic, ginger, cilantro, and spices.
• Pork Momo: Ground pork mixed with similar ingredients as chicken momo but often with a bit more fat for juiciness.

Preparation of Nepali Momo

Dough Preparation:

• Mix flour, a pinch of salt(optional), and water to form a smooth and elastic dough. Let it rest for about 30 minutes.

Filling Preparation:

• Prepare the desired filling by finely chopping or mincing the ingredients.
• Mix the filling ingredients in a bowl with spices such as cumin, coriander, and occasionally a hint of turmeric.

Shaping Momo:

• Roll the dough into small circles, around 3-4 inches in diameter.
• Place a spoonful of filling in the center of each circle.
• Fold the edges and pinch them together to form a pouch or any traditional momo shape.

Steaming Momo:

• Place the shaped Momo in a steamer basket lined with cabbage leaves or parchment paper to prevent sticking or you can oil the surface little bit.
• Steam for about 10-15 minutes until the dough is translucent and the filling is cooked through.

Preparation of Nepali Momo Chutney or Aachar

Nepali momo chutney, or achar, is a tangy and spicy accompaniment that enhances the flavors of momo. There are various ways to prepare chutney, and it can range from thick to watery. Here’s a simple and authentic recipe for a classic Nepali momo chutney. The ingredients can be;

• 2 large tomatoes
• 1/4 cup peanuts or sesame seeds
• 2 cloves garlic
• 1-inch piece of ginger
• 2 dried red chilies (optional for heat)
• 1 tablespoon lemon juice
• Salt to taste
• Fresh cilantro (for garnish)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon turmeric powder
• 1 tablespoon oil

Follow these instructions to make amazing aachar.

1. Roast the Ingredients:
   • Heat a pan over medium heat and dry roast the peanuts or sesame seeds until they are golden brown. Set them aside.
   • In the same pan, add a little oil and roast the tomatoes until their skins are blistered and they become soft.
   • Roast the garlic cloves, ginger, and dried red chilies until they are slightly charred.
2. Blend the Chutney:
   • Once roasted, let the ingredients cool slightly.
   • In a blender or food processor, add the roasted tomatoes, peanuts or sesame seeds, garlic, ginger, and chilies.
   • Add the cumin seeds, coriander seeds, turmeric powder, salt, and lemon juice.
   • Blend until you achieve a smooth consistency. If the chutney is too thick, add a little water to reach your desired consistency.
3. Seasoning the Chutney:
   • In a small pan, heat the vegetable oil.
   • Add the cumin seeds and let them splutter.
   • Pour the tempered oil with cumin seeds into the blended chutney and mix well.
4. Garnish and Serve:
   • Transfer the chutney to a serving bowl.
   • Garnish with fresh cilantro.

Variations of Aachar

• Thick Chutney: For a thicker chutney, use more peanuts or sesame seeds and blend to a paste-like consistency.
• Watery Chutney: For a thinner chutney, add more water or tomato juice while blending.
• Spicy Chutney: Adjust the number of dried red chilies to increase or decrease the heat level.

Serving of Nepali Momo

Serve the chutney warm or at room temperature alongside hot Momo. The balance of tanginess from the tomatoes, nuttiness from the peanuts or sesame seeds, and the spiciness from the chilies make this chutney a perfect complement to the savory Momo. Enjoy!