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Tibetan dumpling dish popular in these regions. Momo is found in the cuisines of India, Nepal and Tibet. The name momo spread to Nepal, Tibet and India and usually now refers to filled buns or dumplings. As for the Himalayan momo, the dish is believed to have spread to Nepal along with the influx of the Tibetan diaspora.
Momo is a type of steamed dumpling with some form of filling. A Tibetan woman making momo in Washington, D. A simple white-flour-and-water dough is generally preferred to make the outer momo covering. Sometimes, a little yeast or baking soda is added to give a more doughy texture to the finished product. Meat: Different types of meat fillings are popular in different regions. This variety is common in India and Eastern Nepal. Khoa: Momo filled with milk solids mixed with sugar are popular as a dessert in the Kathmandu valley.