The pierogi of Poland. The manti of Turkey. The pantruca of Chile. A dumpling by any other name tastes just as great!
At Moksa there’s a new dumpling in town.
The momo hails from Nepal and gets its name from a Chinese loanword meaning “steamed bread.” Probably brought over by traders from nearby Tibet, they were originally filled with water buffalo meat. Moksa’s take is stuffed with cabbage, carrots, scallions, sesame, cilantro, potato, garlic, ginger, and curry. They get steamed to perfection, and are served with a tangy tomato chutney.
The momo joins our dumpling lineup, where many Asian varieties are represented.
Shumai comes from the term for “on the side.” But with its beautiful garnish of fish roe, these gorgeous shrimp dumplings can certainly be the star of a meal! And if you have some leftover, you can enjoy them like they do in Huhhot, Mongolia: for breakfast!
Japanese pork and vegetable gyoza are great with miso soup. These pot stickers get their browned bottoms and complex taste from the magic of a Malliard reaction. Then water gets added to the pan, steaming the little packets of deliciousness.
In China, dumplings are eaten to celebrate the New Year because they symbolize wealth (since they’re shaped like gold ingots). But whenever you eat them, you’ll agree that they’re rich in flavor!