Posted by: RmNY January 5, 2014
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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
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