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Brief facts about momo food:

Momos are a type of steamed filled dumpling in Tibetan and Nepali cuisine that is also popular in neighbouring Bhutan and India. Momos are usually served with a sauce known as achar influenced by the spices and herbs used within many South Asian cuisines. It can also be cooked as soup versions known as jhol momo where the broth is made from achar using a mixture of tomatoes, sesame seeds, chillies, cumin and coriander or mokthuk from boiling pork/buffalo bones mixed with various herbs and vegetables.

Baozi - Baozi, or simply bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings and preparations, though the buns are most often steamed. They are a variation of mantou from Northern China.

Jiaozi - Jiaozi are a type of Chinese dumpling. Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together.

Mantou - Mantou, often referred to as Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name mantou to a tale about Zhuge Liang.

Khinkali - Khinkali is a dumpling in Georgian cuisine. It is made of twisted knobs of dough, stuffed with meat, fish or vegetables and spices.

Tibetan diaspora - The Tibetan diaspora are the diaspora of Tibetan people living outside Tibet. Tibetan emigration has three separate stages. The first stage was in 1959 following the 14th Dalai Lama's defection to Dharamshala in Himachal Pradesh, India.

Wow! Momo , an Indian chain of momo restaurants.

Bhutanese cuisine

Newari cuisine

Tibetan cuisine

Nepalese cuisine

Fast food

Dumplings

Indian cuisine