Pan tossed Veg Dumplings

Having its origins in China, dumplings have been a staple of Chinese cuisine for many centuries. It is known by several names across Central and South Asia including the Chinese ‘jiaozi’, Mongolian ‘buuz’ and Japanese ‘gyoza’. The Indian version of these dumplings popularly known as the ‘momo’ is believed to have its roots in Tibet from where it later spread towards Nepal, Bhutan and the Himalayan ... regions of India including Ladakh, Sikkim and Arunachal. There are three main types of dumplings depending on how they are cooked - boiled, steamed and pan-fried. The pan-fried dumplings are, however, the most sought after out of the three owing to its cooking technique making it the most flavoursome. Although originally these dumplings were prepared with a minced meat filling, today the fillings have become more elaborate and are prepared with virtually any combination of meat, vegetables, paneer or cheese. The arrival of the dumplings to the North Indian plains also saw the vegetarian versions gain popularity, heavily influenced by Indian cuisines and prepared with Indian spices and herbs. Today, Pan Tossed Veg Dumplings are beloved by people across India and are a prominent part of street food culture in the country. It is enjoyed both as a quick snack or even a hearty meal and is usually served with a tomato-based dipping sauce.