Dumplings, Momos, Dim Sums, Wontons, and many more names are given to this dish. Everyone has tried this Asian dish, and you remember the taste. This remarkable food is not only found in Asian countries. All around the work, and tradition you will find some variety of this food.
Here are some of the most popular, and most delicious varieties of momos that you definitely need to try around the world:
Dumplings (Korea):
A dumpling is an umbrella term that includes all the following dishes. The dumpling has 4 key ingredients, filling wrapping, cooking technique, and the side dish. By changing these, you will get different types of dumplings.
Momos (Nepal):
Momos are a type of dumpling commonly found in countries around the Himalayan ranges. The dough for the wrapper is made of refined flour, the filling varies, but is generally vegetable, like cabbage, carrot, onion, and meat, like chicken or lamb. It is prepared by steaming and is served with tomato and chili sauce.
Dim Sums (China):
Dim Sum is a tea-time snack, that is a traditional Cantonese dish. It is made by steaming till translucent in bamboo cases, served with a side of soy sauce and tea.
Wontons (China):
What makes wonton unique is its croissant style wrapping of the filling. Wonton is best served with chili garlic oil. wonton can also be deep-fried or boiled to serve in soup.
Gyoza (Japan):
To prepare this crispy treat, you need to fry the base of the dumpling in a pan, by filling the frying pan closely packed with dumplings. Once the base is light brown to color, then add water with flour to steam the dumpling. The dish is served by transferring the dumpling in pie style by flipping over the pan. The crispy treat is served with a side of soy sauce.
Fried and Steam-fried Momo (Delhi NCR):
Fried momos are the latest trend in Delhi street food. The steamed momos are then fired, to make it a little crispy. The tangy spicy tomato sauce stays stapel, some places also serve with garlic onion sauce and mayonnaise.
Open Momo (Kathmandu):
The prettiest looking momos, open momos are steaming with filling showing through the flower petals of the open momos.
Gravy Momos (Delhi NCR):
North Indian touch to this Nepali dish was inevitable, with the growing popularity in the capital. Gravy momos are essential, the traditional momos served with fries, onion, and capsicum, in a tomato-based gravy. The dish is indulged in spices and gives an explosion of flavor to the taste buds.
Kurkure Momos (Delhi):
Another Instagram-worthy variant of momos is made deep-fried. Kurkure Momos are steamed momos coated in batter and crispy corn flake or kurkure namkeen snack. This gives the soft texture of the momos a crispy touch.
Baozi (North China):
Baozi is pork and spring onion-filled big dumpling buns that are also steamed. The palm size of Baozi makes it a great snack that is very filling and nutritious. It is called a bun, because the dough is made with yeast, to give extra fluffiness.
Tang Yuan ( Malaysia):
Not all the dumpling dishes are our to taste, Tang Yuan is sweet balls of dumpling similar to Rasgulla. Filled with black sesame seeds, the dumplings are boiled in sugar syrup.
Tangbao (China):
Speaking of soup and dumping, soupy dumplings are another trending dumpling. Tangbao is a gelatin-filled dumpling that becomes soup after cooking.
Har Gow (North China):
Har Gow or pork- shrimp dumplings that are also boiled in the water. These translucent dumplings are in color and the outer is chewy in texture.
These dumplings are healthy and delicious. Perfect for a snack, meal, tea time, or any other occasion, these are must-try once-in-a-lifetime food goals.
