Thank you so much for your insightful feedback. In this article, I only briefly touched upon the subject, as my main intention was to highlight the personal and community significance of momo. However, I will definitely keep your perspective in mind and hopefully explore it in greater depth in future work.

Thank you so much for your kind words 🙂

Thank you Aakriti 🙂 Here is a rough ‘pork Momo’ recipe:

Pork Momo
(We don’t have exact measurements, so please eyeball them)
Ingredients:
1. Diced vegetables (tomato, onions,carrots, peas, beans, potatoes, mushrooms) for the soup, you can add what you like as well
2. ⁠Meat bones
3. ⁠Minced pork (with more fat)
4. ⁠Minced onions (according to the meat quantity)
5. ⁠Ground ginger
6. ⁠Ajinamoto
7. ⁠Salt
8. ⁠Refined oil
9. ⁠Tomatoes for achaar
10. ⁠dalley
11. ⁠Garlic (for achaar)
12. ⁠Scallions for soup

Firstly, keep kneaded dough ready. Most people use maida ( we use suji atta). Make the dough not so soft, for the Momo to retain shape.

Add minced onions to the minced meat and mix. Then add the juice of the ground ginger and mix (keep the ginger to add in the soup). Add ajinamoto and salt accordingly. Add a bit of oil. Mix thoroughly.

Prepare the soup. Add the ginger, vegetables, ajinamoto and salt. Add the meat bones. Let it boil.

Oil the moktu so the Momo doesn’t stick.

Now make dough balls. Roll them out, fill and pleat. ( Don’t add a lot or it might burst, we like to use forks to fill).

Arrange the Momo in the dish.

Steam it for 25 minutes in high heat.

Make the achaar. Boil tomatoes. Grind them with dalley and add salt. You can add garlic too.

Cut scallions to put on top of the soup.