Tibetan momo and Chinese dumplings do share a common lineage but diverge in flavor and preparation. Tibetan momo are often seasoned with ingredients like garlic, ginger, and various spices that reflect the local flavors and cooking traditions of Tibet with no sugar added. They can be steamed or fried and are usually filled with meat (like yak or pork) or vegetables. Chinese dumplings, on the other hand, come in a wide variety of regional styles with different fillings and seasonings with added sugar.

On the plate, there are nine pieces of mixed momo that will leave your taste buds yearning for more.

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