According to Wikipedia
Momo (
Nepali: मम:;
Nepal Bhasa: ममचा, म:म:;
Tibetan:
མོག་མོག་,
Wylie:
mog mog;
simplified Chinese:
馍馍;
traditional Chinese:
饃饃;
pinyin:
mómo[2]) is a type of
dumpling native to
Nepal; also popular in bordering region of
Tibet,
Bhutan, and
Northeast India . It is similar to the Chinese
Baozi and
Jiaozi, the Mongolian
Buuz, the Japanese
Gyoza or the Korean
Mandu.
This origin and etymology of momo in
Nepal is uncertain, but the dish is thought to be rustic in origin. Since this dish is popular among the
Newar community of
Kathmandu valley, one prevalent belief is that
Newari traders brought momo techniques from
Lhasa, Tibet. They modified the seasonings of the dish with available ingredients, using
water buffalo meat, and gave the dish a
Nepali name. Others believe the dish was introduced to
Nepalese cuisine by Tibetans who migrated to live in the
Himalaya region of
Nepal. Whatever its origins, the momo has since evolved to suit the Nepali palate.
http://en.wikipedia.org/wiki/Momo_%28dumpling%29