Momos, dumplings or dim sums: What's the difference?
Are you a fan of momos, dumplings and dim sums? Whether steamed or fried, stuffed with vegetables or meat, they taste heavenly. But can you tell the difference between them? Dumplings are balls of flour filled with a stuffing. Momos are also dumplings that contain some form of filling, be it vegetarian or meat. Dim sums are small snacks in Chinese cuisine that are eaten for lunch. They too have fillings covered with dough, but the dough is semi- or completely transparent. But then what’s the real difference? Let’s find out!
Momos
The word ‘momo’ is derived from the Tibetian term ‘mog mog’ meaning ‘food that is related to flour’. The origin of momos can be traced back to Tibet around the 17th century, from where it spread to Nepal through the Newar community when Newar merchants would travel to Nepal for trade. In Tibetan cuisine, momo typically contained a filling of yak meat, and occasionally potatoes and cheese. After arriving in India, to suit the Hindu diaspora, the fillings started being made with vegetables too.
Momos are usually steamed but can also be pan fried or deep fried and can be eaten with soup. They are served with a spicy chili garlic chutney. In Kathmandu, Nepal, these momos are served in a gravy sauce called Jhol and the dish is called Jhol Momo. Momos are made with refined wheat flour or all-purpose flour unlike its close cousins, which are made with wheat flour or starch-based flour.
Dim Sums
The term Dim Sum means ‘close to the heart’. Dim Sums are actually hors d’oeuvres served in Cantonese cuisine along with breakfast and tea. The outer covering of a dim sum can be made with any starch based flour such as rice flour or sweet potato flour; thus, they often appear semi-transparent when cooked. So all momos are dim sums, but all dim sums are not momos!
Dim sums originated in China and are never to be served alone. There are over a thousand types of dim sums in Cantonese cuisine ranging in flavors, textures and fillings. They can be used as regular dishes or prepared for a particular season or banquet dishes, or even as special offerings to their deities.
Dumplings
We all have seen dumplings being served in restaurants with fish, chicken, pork dumplings and even vegetable fillings. They can be had boiled, baked, simmered, steamed or even fried. They have become an encompassing term for a snack with fillings covered with a wheat dough. Some dumplings may not have a filling at all. Even a ravioli, gnocchi or an Indian samosa can qualify as a dumpling! In fact, even our beloved kachori is a type of a fried dumpling. Dumplings vary in size and shape depending on their location. Gyoza is a Japanese version of a dumpling, whereas in Korea they are called mandu. In Indian cuisine, gujiyas are sweet dumplings made with wheat flour and a khoya stuffing.