Its sour, its spicy and its momo, the most popular dish of Nepal. I only wish I had tried more new things but I blame that on the momos. They are bite size dumplings made with spoon full of stuffing wrapped in a dough. Momos are usually steamed; though sometimes fried or steam fried.The fillings of meat or vegetables become esculent as it produces an intensibly flavoured, sealed inside the wrappers.
Smooth and white outside , a delicious bite sent a cloud of steam out and revealed a delightful ball of light and spicy mince, nestled inside its smooth shell. The meat inside provides a kick of spice, and a rich looking bowl of sauce or momo dip on the plate adds a punch on mouth. The momo dip is the hero of the entire dish. Once its inside the mouth, it just oozes with all that meat juice and not to forget, the momo dip, its sour, spicy and goes perfectly with momos.
How to prepare momo??
The dough is rolled very thin .The filling is placed at the center and then momo is shaped and sealed into small packets leaving some space for it to fill with prof that collects during the steaming process.
Since this dish is popular among the Newari community of kathmandu valley, one prevelent believe is that newari traders brought momo techniques. However, the momo has since evolved to shoot the Nepali people.
Dammmnnnn
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