Тибет және Непал асүйіндегі қымыз бөлшектер (Тібет және Непал асүйіндегі қымыз бөлшектері)

Dumpling in Tibetan and Nepali cuisine

Momos are a type of steamed filled dumpling in Tibetan and Nepali cuisine that is also popular in neighbouring Bhutan and India. Momos are usually served with a sauce known as achar influenced by the spices and herbs used within many South Asian cuisines. It can also be cooked as soup versions known as jhol momo where the broth is made from achar using a mixture of tomatoes, sesame seeds, chillies, cumin and coriander or mokthuk from boiling pork/buffalo bones mixed with various herbs and vegetables.

"Momo", as written, is a phonetic transcription of the Tibetan word མོག་མོག (, ). 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. 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 tenth and thirteenth century. However, in eastern regions of China such as Jiangsu and Shanghai, mantou continues to carry both meanings in modern day. In the Nepal Bhasa language, the word mome (मम) means cooking by steaming. The history of momos in Nepal dates back to as early as the fourteenth century. As for the Himalayan momo, it is not quite known whether it spread from the Kathmandu valley of Nepal to Tibet or the other way around. Because this dish was initially popular among the Newar community of the Kathmandu Valley of Nepal, one prevalent belief is that traveling Nepali Newar merchants took the recipe from Tibet, where they traded, and brought it home to Nepal. Some argue that momos were introduced in Tibet by a Nepalese Newari princess who was married to a Tibetan king in the late fifteenth century, since in Newari, one of Nepal's oldest languages, mome means cooking by steaming. A large number of Tibetans emigrated to India following the 1959 Tibetan uprising, bringing their recipes for momos with them. Vegetables: Finely chopped cabbage, carrot, soy granules, potato, flat bean (lilva kachori) or chayote (iskush) are used as fillings in Nepal. Cheese: Usually fresh cheese (paneer) or the traditional soft chhurpi is used. This variety is common in Eastern Nepal. Khoa: Momos filled with milk solids mixed with sugar are popular as a dessert in the Kathmandu Valley. The dough is rolled into small circular flat pieces. The filling is enclosed in the circular dough cover either in a round pocket or a half moon or crescent shape. People prefer meat with a lot of fat because it produces flavourful, juicy momos. A little oil is sometimes added to the lean ground/minced meat to keep the filling moist and juicy. The dumplings are then cooked by steaming over a soup (either a stock based on bones or vegetables) in a momo making utensil called mucktoo. Momos may also be pan fried or deep fried after being steamed.