Momos in Tibet and similar dumplings from other parts of South Eastern and Eastern Asia probably have their origins in the Chinese Jiaozi. The word “Momo” itself means steamed bread. In Tibetan cuisine, meat Momos (Sha Momo) are traditionally filled with minced Yak meat but with minced beef these days. They are usually shaped into round pleated pouches whereas the vegetarian versions (Shamey Momo) are usually pleated half-moon shaped dumplings.
We don’t get readymade Momo wrappers here so I made mine from scratch which is not a bad thing because home-made is always the best! It is a bit time consuming, but like most Indians, I’m used to rolling out dough for flatbreads regularly so it wasn’t too much of an effort for me.