The Difference between Dim Sums and Momos

Apart from Fried Rice and Hakka Noodles, ardent Chinese food fans can't resist a plate of steaming hot dim sums. Almost every restaurant has these plump parcels often steams but sometimes fried on their menu. Somehow when you are craving them and find them at roadside stalls they look the same but are called momos and cause confusion.

While they are similar there is a distinct difference between the two.

Dim Sums are Chinese in origin and usually refers to small bite like pieces of food that are served along with Chinese tea. This incredibly popular Chinese style of eating does not only consist of steamed dumplings. Often you will find friend Spring Rolls, open-faced dumplings like Shui Mai or even potstickers or the pan-fried dumplings, that all come under this wide dim sum umbrella. In some parts of Shanghai or Hong Kong, you can also find Chicken Feet on the dim sum menu and as outlandish as it might sound - it is very popular. They are often eaten with the accompanying dipping sauce, a fiery red chilli oil or perhaps even a slightly more mellow soy and chilli dipping sauce which adds more flavour to the dim sums.

Momos, on the other hand, are actually Tibetan in origin that have travelled to parts of Northern India and Nepal. While Maggi will always lead the poll of popular dishes in the mountains or places like Sikkim, Dharamshala and other Northern cities, Momos are not far behind.

They are slightly thicker dumplings compared to traditional Chinese dim sum ones and also sometimes plumper. The sauce that accompanies the momos is thicker than the chilli oils' and other dim sum dipping sauces and is fondly called Momo Chutney. This Tibetan delight is more far more rustic, homely and easily found at vendors on every street corner. It is an economical choice, they do not cost much and a plate of momos with that delightful Momo Chutney will fill you up.

Either way, whichever you choose to indulge in, dim sum or momo, you are guaranteed a flavourful meal.

Read more: Kakori vs Galouti, Make Punjabi Style Chole Kulche at Home