So I was eating some dumplings the other day, and it got me thinking, what’s the real difference between dim sum and momos? They both look kinda similar, you know? So I started to do some digging.
My Dim Sum and Momos Research
First, I looked up what exactly dim sum is. Turns out, it’s not just dumplings! It’s a whole bunch of small dishes, like a Chinese tapas thing. You’ve got your dumplings, sure, but also stuff like chicken feet, sticky rice wrapped in lotus leaves, and even sweet things like egg tarts. Who knew?
Then I checked out momos. These seem to be more straightforward. They’re basically a type of dumpling, usually steamed. The dough is usually made from wheat flour, and they have some kind of filling inside, like meat or veggies.
I also found out that the dough for these two can be different. Momos are typically made with plain old maida or atta flour. But dim sum? They can use all sorts of flour – rice flour, potato starch, corn starch, you name it!
Another thing I noticed was something about “dim sims.” Apparently, they’re bigger than regular Chinese dumplings, with a thicker, doughier skin. You usually find them in fish and chip shops and corner stores.
My Findings
So here’s the gist of what I learned:
- Dim sum is a broad category of small Chinese dishes, and dumplings are just one part of it.
- Momos are basically just dumplings, usually steamed and made with wheat flour.
- Dim sum can be made with various types of flour, while momos stick to wheat flour.
- Dim sims are like the bigger, thicker cousins of Chinese dumplings.
It’s kinda funny how two things that seem so alike can have these differences. It just goes to show, there’s always more to learn about food! I made a mental note to try a wider variety of dim sum next time I’m at a Chinese restaurant. And maybe I’ll hunt down some authentic momos to compare. This little research project definitely piqued my interest in these tasty treats!