Momo Soup Recipe

Momos are believed to have originated in the 14th century. Both Tibet and Nepal claim credit for their birth. Momos came to India in the 1960s with Tibetan immigrants. These immigrants settled in Delhi, Darjeeling, Dharamshala, Ladakh and Sikkim—all places known for their momos. Another story goes that Kathmandu’s Newar merchants carried the recipe for momos to India from Tibet as they travelled along the silk route. Today, momos are available in a variety of fillings from chicken and pork to vegetables. A food trend even started with restaurants in Delhi selling tandoori momos. Despite not being the birthplace of momos, India has adopted them as its own. They are more popular within the Northeastern states of the country, but their popularity has spread nationwide. Momos are similar to Chinese jiaozi or dimsum and Japanese gyoza. They may be steamed, fried or cooked in soup. This soup makes a healthy and filling meal when served with momos.