Hey everyone. This is Akhi, one of your bloggers. Thank you for following our new food blog. Our first post, by Sara, went up yesterday. Please check out whatever posts interest you and the cuisines you’re interested in.
This post is about Momos, which is basically an East Asian dumpling adopted first to Tibet and then spread throughout Nepal and India. As a result, it has some unique characteristics and ingredients. Traditionally, it is made with yak in the Himalayas but throughout most of India and Nepal, you can substitute chicken, goat or lamb. Due to cultural reasons, it is unlikely you will find momos made from beef or pork, and due to geographical reasons (they’re more common in the Himalayas), you won’t find many seafood momos. That is one distinguishing factor between momos and Chinese and Japanese dumplings, which are also a bit more sweet. The buuz of Mongolia, however, are similar to momos.
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