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Soft, fluffy dumplings dipped in spicy chili oil or homemade peanut chutney make for the perfect snack. Whether you are indulging in a plate of crispy fried momos from a streetside stall or digging into a pan Asian spread at a fine dining place, these dumplings have found different names and identities across the board. But, are they all the same? Indianexpress.com spoke to experts to find out key differences between the varieties of dumplings available in the market.
“Momos, dim sums, dumplings, and potstickers are all types of dumplings, but they vary in origin, ingredients, wrapping techniques, fillings, and cooking methods,” said Chef Mohiuddin Tuhin, Sous Chef Asian, The Orchid Hotel Pune.
Momos are popular in Nepal, Tibet, and Indian Himalayas. Potstickers originated in Northern China, while dim sums are a part of Cantonese cuisine, popular in Hong Kong and China. Dumplings have multiple global variations, including Japanese gyoza or the Korean mandu.
Dimsum, dumplings and potstickers are served with dipping sauces like soy sauce, vinegar, and chili oil.
Ved Gautam, executive chef at For Earth’s Sake Cafe shared a couple of key pointers when it comes to momos, dim sum, potstickers and dumplings.
Momos – All momos are dumplings but not all dumplings are momos. Taking inspiration from conventional dumplings, these are shaped circular or crescent with pleated edges. The traditional material used for making their skin/ wrap is wheat flour, but all-purpose flour is also commonly used. Momos are generally served with a sauce/ dip, made with tomatoes, garlic, chilies, or some sort of soup. These tend to be a bit chewy in texture.
Dim Sum – These are the most versatile and nuanced of all dumplings, mainly because of the techniques required to make the various doughs and then shape them. The wrap/skin can be made from various starches (potato/ tapioca corn/ rice) or flours. Each shape has its own name. These are very soft and delicate in texture.
Dumplings -While the name suggests a broad category, dumplings are quite a famous delicacy. Conventional wrap/skin is made with wheat flour and is very thin. Their shape is circular or crescent with pleated edges and has a soft and chewy texture.
Potstickers – These dumplings that are pan fried. Here the base gets crispy bottom with soft & chewy top.
According to Tuhin, steamed momos are the healthiest, followed by steamed dimsums and steamed or boiled dumplings. This is because momos have a lower calorie count as they use less oil and have a higher nutrient retention.
