also be pan-fried or deep-fried after being steamed. Varieties Momo are traditionally steamed but can also be deep-fried or pan-fried and cooked in soup. Momo is usually served with chilli garlic sauce and pickled daikon in Tibet. In Nepal, popular dipping sauces include tomato-based chutneys or sesame or peanut or soybean-based sauces called Jhol achar. Sauces can be thick or thin in consistency depending on the eatery (locally called achār), usually made with tomato or peanut, sesame and soybean as the base ingredient. In Kathmandu valley, the traditional way of serving momo (called momochā or local momo) is ten ping-pong ball-sized round momo drowned in a sauce called jhol achar, infused with Timur pepper (Nepali pepper, a variety of Sichuan pepper). Jhol momo has warm or hot tomato-based broth poured over momo (not cooked in the broth), whereas Jhol achhar is served in-room /cooled temperature. One of the main ingredients of jhol achar is Nepali hog plum (lapsi), but if this is unavailable, lemon or lime juice may be used. Soup momo or mok-thuk (Tibetan) is another way to serve momos which usually involve using smaller shaped dumplings, where the momos are either cooked in broth for a type of dumpling soup or steamed momos, which are added to the broth. Pan-fried momo is also known as kothey momo. Steamed momo served in hot sauce is called C-momo. There are also a variety of dumplings of Nepal found in the Nepal state of Sikkim and Darjeeling district, including Tingmo and Tiebao. Gallery See also Baozi Jiaozi Mantou List of dumplings References Dumplings Tibetan cuisine Bhutanese cuisine Newari cuisine Nepalese cuisine Pakistani cuisine Bengali cuisine Bangladeshi cuisine Fast food