Momo (food)
dumpling of a style typical in or near Nepal
Momos are a type of steamed, filled dumpling in Nepalese and Tibetan cuisine, also popular in neighbouring Bangladesh, Bhutan, and India. They are usually served with a dipping sauce known as achar or chutney. They can also be served in soup, such as jhol momo or mokthuk.
Names
In Nepali, they are called मम (mama, IPA: [mʌmʌ]) as well as मःम (ma:ma), मःमः (ma:ma:), ममः (mama:), मोमो (momo), मोःमो (mo:mo), मोःमोः (mo:mo:), मोमोः (momo:), and ममो (mamo). In the Newar language, they are known as ममचा (mamacha). In Tibetan, they are called མོག་མོག (mog mog, IPA: [mo˩˨.mo˥˨]).
The Tibetan word may have been borrowed from the Chinese momo (馍馍), a name traditionally used in northwestern Chinese dialects for steamed wheat buns and bread. The word mo (馍) itself means wheat-flour food products or mantou (馒头)—steamed buns. Historically, Chinese names for steamed buns did not distinguish between those with or without fillings until the term baozi (包子) emerged during the Song dynasty, between the 10th and 13th centuries. However, in eastern regions of China, such as Jiangsu and Shanghai, mantou continues to carry both meanings.
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This entry incorporates text from “Momo (food)” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.