Oct 22, 2024
Understanding the key differences between momos, dim sums, dumplings, and potstickers
Siddhartha JanaMomos, dim sums, potstickers, and dumplings are all types of dumplings but differ in origin, ingredients, wrapping, and cooking methods.
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Momos are popular in Nepal, Tibet, and Indian Himalayan regions, while potstickers are native to Northern China. Dim sums are part of Cantonese cuisine, and dumplings have global variations like Japanese gyoza and Korean mandu.
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Momos are typically shaped in circular or crescent forms with pleated edges and are made from wheat or all-purpose flour, served with spicy dips or soups.
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Dim sums are highly versatile and delicate, made from various starches or flours, with different shapes that each have unique names.
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Dumplings are a broad category with thin wheat flour skins, often shaped similarly to momos, and offer a chewy texture.
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Potstickers are pan-fried dumplings that have a crispy bottom and soft top.
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Steamed momos are considered the healthiest among these dumplings due to their lower calorie content and higher nutrient retention.
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Steamed dim sums and dumplings are also healthy, though they typically have higher oil content compared to steamed momos.
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