There are typically two types of momo, steamed and fried. Momo is usually served with a dipping sauce (locally called chutney/achhar), normally made with tomato as the base ingredient.
Soup momo is a dish with steamed momo immersed in a meat broth. Pan-fried momo is also known as kothey momo. Steamed momo served in hot sauce is called C-momo. There are also a variety of dumplings of Nepal found in the Indian state of Sikkim and Darjeeling district , including tingmo and thaipo.
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.
Traditionally, momo is prepared with ground/minced meat filling, but over the past several years, this has changed and the fillings have become more elaborate. These days, momo is prepared with virtually any combination of ground meat, vegetables, tofu, paneer cheese, soft chhurpi (local hard cheese) and vegetable and meat combinations.
Momo is a type of steamed dumpling with some form of filling. Momo has become a traditional delicacy in Nepal, Tibet and among as well as people of India.
This is a quick and easy dish in which penne pasta is tossed with chicken in a simple sauce of cream, pesto and Parmesan cheese.
Butterfly the prawns along the back through the head, leaving connected at the legs. Remove vein and discard.This is our special Prawns.