momo. noun [ C ] /ˈməʊ.məʊ/ us. /ˈmoʊ.moʊ/ plural momo or or momos.

It is believed that momos originated in Tibet and were introduced to Nepal by Tibetan immigrants who settled in the Kathmandu Valley. Over time, momos have become an integral part of Nepalese cuisine and culture, particularly in the Kathmandu Valley, where they are often served during festivals and special occasions.

Nowadays, a simple white-flour-and-water dough is generally preferred to make the outer covering of momos. Sometimes, a little yeast or baking soda is added to give a more doughy texture to the finished product. Traditionally, momos are prepared with ground/minced meat, potatoes, and leek filling.

Even though momo traces its roots to Nepal, Tibet and Bhutan, it is similar to what the Chinese call 'baozi' and 'jiaoz'. Both are dumplings that are stuffed with pork, beef, chicken, shrimp, vegetables or even tofu. In Tibet, where it is considered an unofficial national dish, momos come with a array of fillings.

Origin. "Momo", as written, is a phonetic transcription of the Tibetan word མོག་མོག (Wylie: mog mog, Tibetan pronunciation: [moʔ˩˨. ˈmoʔ]). It is possible that this Tibetan word is borrowed from the Chinese term momo (馍馍), a name traditionally used in northwestern Chinese dialects for wheat steamed buns and bread.

noun. , plural mo·mo, mo·mos. a steamed or fried dumpling, typical of South Asian cuisine.

So the ingredients that you need to make momo masala at home are: Whole black pepper-1/2 tbsp. Dry ginger -1/2 inch. Cloves (lawan) – 9. Cardamoms (elaichi) -6. Dried chillies-9. Bay leaves (Tej patta)- 2. Cinnamon stick (Dalchinni)-2 inches. Mustard seeds (tori)- 1/2 tbsp.