Steamed Momos serve as an excellent appetizer from the East Indian state of Sikkim and they are very delicious and easy to make. Momos are usually served with fiery Sikkimese tomato chutney and a clear soup called Thukpa.
Momos are made of simple flour and water dough. White flour is generally preferred and sometimes a little yeast or baking soda is added to give a more 'doughy' texture to the finished product. Momos can be filled with vegetarian or non vegetarian filling. The dough is fashioned into smaller circular flat pieces. The resulting dumplings are then cooked by steaming over a soup.
Momos are commonly made in Tibet, Nepal, Bhutan, Sikkim, Manipur, Nagaland, Meghalaya, Himachal Pradesh, and West Bengal.