Momo, म:म: - also known as momo-cha ममचा, is one of the most popular dishes in Nepal. They are bite-size dumplings made with a spoonful of stuffing wrapped in dough. Momos are usually steamed, though they are sometimes fried or steam-fried. The filling of meat or vegetables becomes succulent as it produces an intensively flavored broth sealed inside the wrappers. This history (origin) of momo in Nepal is uncertain and clearly rustic in their origin. No one knows precisely how and when the momo traveled or originated in Nepal and why it was named momo. Since this dish is popular among the Newar community of Kathmandu valley, one prevalent belief is that Newari traders brought momo techniques from Lhasa, Tibet.
They modified the seasonings of the dish with available ingredients, using water buffalo meat, and gave the dish a Nepali name. Others believe the dish was introduced to Nepali cuisine by Tibetans who migrated to live in the mountains of Nepal. Whatever its origins, the momo has since evolved to suit the Nepali palate.
