Momos and dimsums are similar, but they come from different places, have different dough, and are cooked differently. Let us know more about them:
The main difference between momo and dimsums is that momo is typically served as street food while dimsums are the upscaled version served in classic restaurants.
Origin: Momos come from Tibet, while Dimsums are from China, especially Cantonese areas.
Wrapping: Momos usually have a thick and chewy outer covering made of wheat flour, while dimsums can be made using different types of starch like rice, potato, or wheat starch.
Cooking Techniques: Momos are mostly either steamed or fried. Steaming keeps the fillings juicy, while frying makes them crispy.
Dimsums are cooked in different ways like steaming, frying, and baking. This creates many different textures and flavours, not just the usual dumplings.
Regional Influence and Name Distinction: Momos are synonymous with Tibetan cuisine, while dimsums represent Cantonese culinary traditions.
The different names reflect their regional origins and cultural significance. Despite dim sums arriving in India earlier, momos gained more popularity, possibly due to their street food appeal and adaptability to local tastes.
Inputs by Sahil Arya, Co-founder and Director, Fat Tiger