Chicken Momo or momos Detail:
The Momo embodies many cultures into a single entity. The Momo and its origins trace back to small villages spread throughout Tibet and the rugged terrain of The Himalayas. This succulent dish has reached a level of notoriety on the streets, often matching the success of other street foods of other cultures. Momos itself can be viewed as the pinnacle of versatility, such that it has many variations of itself. The Momo can come in a variety of style ranging from a spicy, robust C-momo, Pan fried- Kothey Momo, or Deep fried and Open faced Momos.
The Wrappers for Chicken Momo:
The body of the Momo, most typically is made with wheat flour, though variations can be found. Once the base dough has been made it’s mixed with water and then flattened into circular or square shaped wrappers. With the rise of Momos and Dumplings alike, wrappers can be found conveniently at supermarkets.
The filling for Chicken Momo:
With its versatility The Momo can be filled with a myriad of succulent offerings, though most popularly filled with Ground chicken, Onions, Garlic, Ginger, Cilantro and a slew of Nepalese Spices.
The filling itself is enclosed in the wrapper, Often times in a round or crescent shape. Once Wrapped it is then steamed and plated, paired with sauces that complement the Momo.
The best way to eat Chicken Momo is to dip it in the sauce without puncturing any hole in it.