The origin and etymology of momo in is uncertain. The dish is believed to be of Tibetan origin. Since this dish was initially popular among the Nepali community of the Kathmandu valley, one prevalent belief is that traveling Newar merchants brought the recipe and the name momo from Lhasa, Tibet where they were a traditional delicacy for centuries. They modified the seasonings of the dish with available ingredients, using water buffalo and kept the same name.
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