"Dumpling Divinity: Exploring the Enchanting World of Nepali Mo:Mo"

In the diverse culinary landscape of Nepal, one dish stands out as a cultural icon that has not only captured the hearts of locals but has also made its mark on the global food scene – the delectable Mo:Mo. While India has embraced its own version of this Nepalese delight, the real story behind the inception of Mo:Mo is shrouded in folklore, passed down through generations, and intertwined with the rich history of trade and cultural exchange.

The tale begins with a Nepalese traders group "Tuladhars Ldue to "tula" stands for scale and "dhar" for carrier, whose ventures took him on a spice trade route to West Bengal and further to Tibet via the Nathula Pass in Sikkim. Along this journey, he brought back a unique steamer called "Maktu" from Tibet, a key element that would play a crucial role in the creation of Mo:Mo. The flavors of this dumpling were already etched in the trader's memory, with the addition of Himalayan chives, a natural and organic touch in a time when the nation thrived on permaculture.

Tuladhar, inspired by the taste of Mo:Mo, attempted to describe the folding technique to his wife upon returning home. With no social media or comparable means to replicate and showcase, he drew parallels to the way his wife folded her traditional Newari saree, the "Hakupatasa." This particular folding technique, passed down through generations, became the hallmark of Mo:Mo preparation.

Theories surrounding the origin of Mo:Mo also delve into the historical trade routes, suggesting that all-purpose flour was sent to Tibet from Nepal due to limited access via India. Tibetan traders engaging with locals, including the Thakali people, could have played a role in influencing the dumpling's creation. The Thakalis, exposed to spices from West Bengal, Kathmandu, and Tibet, found a unique blend that laid the foundation for the renowned Thakali cuisine.

Moreover, stories of Buddhist monks seeking refuge in Nepal during debates with Vedic scholars add another layer to the evolution of Mo:Mo. The influence of artisans like Arniko, commissioned to serve the emperor, could have played a role in shaping culinary practices. The town of Panauti, believed to be one of the oldest in Nepal, also presents possibilities of Mo:Mo's genesis, especially considering its historical significance.

Let's not forget Princess Bhirkuti also Green Tara is a female Bodhisattva and a manifestation of enlightened activity , who married the emperor; may have influenced too, but time changes a lot of things and gets adapted by the locals, becoming their signature like DNA.

As we explore the diverse versions of Mo:Mo – from tandoori to achari, and polkeko – the true essence lies in the jhol, a flavorful curried chutney. The introduction of this chutney by veterans like Nanglo has set a benchmark, with variations incorporating timbur, sourness, and sesame. The abundance of local ingredients, including lapsi hog plum, dried soybeans, sesame seeds, and mustard oil, contributes to the distinct taste that defines Nepalese Mo:Mo.

While theories abound, ranging from diplomatic exchanges to the Prince's escape to Tibet during 604 AD era and subsequent return to reclaim the throne, the true origins of Mo:Mo remain elusive. To unravel the mystery, one must delve into historical texts, inscriptions, and the writings of Chinese travelers who mention Kailash Kut Bhawan.

In the spirit of uncovering the past, let's engage in informed debates, explore hypotheses, and further our understanding of Mo:Mo's journey through Nepal's rich mid-age history. As we await more discoveries, one thing is certain – the legacy of Mo:Mo continues to evolve, tantalizing taste buds and connecting generations with the essence of Nepalese culture.

Recipe for (Vegan Mo:Mo)

• 2 cups all-purpose flour
• 1 cup water (adjust as needed)
• A pinch of salt

For the Filling:

• 1 cup Nutrella (soya chunks), boiled and finely chopped
• 1 cup mixed vegetables (carrots, cabbage, bell peppers), finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 2 tablespoons oil
• 1 teaspoon soy sauce
• Salt and pepper to taste

Instructions:

1. Prepare the Dough:In a large mixing bowl, combine the all-purpose flour, a pinch of salt, and gradually add water.Knead the mixture into a soft and pliable dough.Cover the dough with a damp cloth and let it rest while preparing the filling.
2. Prepare the Filling:In a pan, heat oil and sauté garlic and ginger until aromatic.Add chopped onions and cook until translucent.Add finely chopped mixed vegetables and stir-fry until they are tender.Mix in the boiled and chopped Nutrella.Season with soy sauce, salt, and pepper. Cook for an additional 2-3 minutes.Allow the filling to cool.
3. Assemble the Momo:Divide the dough into small, lemon-sized balls.Roll each ball into a thin, round disc, keeping the edges slightly a spoonful of the cooled filling in the center of the disc.

1. Fold and pleat the edges, creating a crescent shape. Ensure the momo is sealed properly.
2. Steam the Momos:Place the momos in a steamer lined with parchment paper.Steam for approximately 15-20 minutes or until the momos are cooked through.

Contempory Jhol Momo (Spicy Momo Sauce) Recipe:

Ingredients:

• 1 cup water
• 2 medium-sized tomatoes, chopped
• 1 medium-sized onion, finely chopped
• 3 cloves garlic, minced
• 1-inch ginger, grated
• 1 tablespoon vegetable oil
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon chili powder (adjust according to spice preference)
• Salt to taste
• Chopped cilantro for garnish

Instructions:

1. Prepare the Sauce:In a pan, heat oil and sauté garlic and ginger until golden brown.Add chopped onions and cook until they become translucent.Add chopped tomatoes and cook until they turn soft and mushy.Stir in cumin powder, coriander powder, chili powder, and salt. Cook for an additional 2-3 minutes.
2. Blend the Sauce:Allow the mixture to cool, then blend it into a smooth paste. You can add water to achieve the desired consistency.
3. Serve:Reheat the sauce before serving.Garnish with chopped cilantro.Serve the steamed veg Nutrella momos with the spicy jhol sauce for a delightful culinary experience.

Enjoy your juicy veg momos with the flavorful jhol sauce!