Momo Filipino is a type of dumpling that originated in the Philippines. It consists of a savory pork filling wrapped in a wonton wrapper. Momo Filipino can be served as an appetizer, snack, or part of a larger meal. The name “Momo” comes from the Chinese word for steamed bread or bun. Let’s take a deeper look into this popular Filipino dish.
Origins of Momo Filipino
Momo Filipino has its roots in Chinese cuisine. Chinese traders and immigrants brought popular dim sum items like siomai and other filled dumplings to the Philippines centuries ago. Over time, Filipinos adapted these dumplings to suit local tastes and ingredients, creating a unique version that became known as Momo Filipino.
While the exact origins are unclear, Momo Filipino likely emerged in the latter half of the 20th century. As Filipino cuisine continued to evolve and develop its own identity, combining influences from Spain, China, and other cultures, Momo Filipino became established as a classic appetizer or snack.
Ingredients in Momo Filipino
The basic ingredients in Momo Filipino are:
- Minced pork – Pork is the traditional filling, providing flavor and texture.
- Green onions – Adds freshness and aroma.
- Garlic – Essential for savoriness.
- Ginger – Provides a subtle spiciness.
- Sesame oil – Adds nuttiness.
- Soy sauce – For saltiness and depth of flavor.
- Wonton wrappers – The thin, easy-to-fold wheat-based skin.
Beyond these core ingredients, cooks may also add extras like water chestnuts, mushrooms, carrot, shrimp, or chicken for variation.
How Momo Filipino is Made
Making Momo Filipino involves two main steps – preparing the filling and wrapping the dumplings.
Filling Preparation
The pork filling is seasoned and cooked first. The ground pork is combined with minced aromatics like garlic, ginger, and green onion. Soy sauce, sesame oil, salt, and pepper add flavor. Once thoroughly mixed, the filling is sautéed on the stovetop until the pork is cooked through and moisture has evaporated. This intensifies the taste and prevents watery dumplings.
Wrapping the Dumplings
Once the filling has cooled, Momo Filipino are assembled. Wonton wrappers are laid flat and a tablespoon of filling placed in the center. The wrapper is folded and sealed into a crescent, pleated, or round shape, encasing the filling completely. The folding and shaping takes some practice to master.
Cooking Techniques
There are several ways to cook Momo Filipino after wrapping:
- Steaming – The traditional cooking method, steaming for 10-12 minutes until the wrapper is translucent.
- Pan-frying – Dumplings are pan-fried on both sides until the wrappers are golden brown.
- Boiling – Dumplings are boiled in water for 5-8 minutes.
- Deep-frying – Dumplings are fried in hot oil for a crispy texture.
Steaming remains the most common and authentic cooking technique. It results in soft, steamed dumplings that preserve the delicate flavor of the filling.
Serving Suggestions
Momo Filipino are extremely versatile and can be served different ways:
- Appetizer – Served in small portions with dipping sauces.
- Main dish – Larger momos served with rice and vegetables.
- Soup – Added to soups and broths.
- Snack or dim sum – Served as is or with soy sauce for dipping.
They also make fantastic party food. For appetizers, Momo Filipino are often steamed then pan-fried for a mix of textures. Dipping sauces like soy sauce, vinegar, chili sauce, or Worcestershire complement their flavor.
Regional Variations
There are some regional differences in Momo Filipino across the Philippines:
| Region | Style |
|---|---|
| Luzon | Filling has tomato sauce and carrots |
| Visayas | Sweeter filling with sugar |
| Mindanao | Spicier with chili peppers |
However, the basic pork filling with aromatic seasonings remains the standard across most of the Philippines.
Momo Filipino vs Other Dumplings
How does Momo Filipino differ from some other popular Asian dumplings?
Siomai
Siomai are the Chinese steamed dumplings that originally inspired momo. The biggest difference is siomai often contain shrimp or additional seafood in the filling. Siomai also use thicker dumpling skins made from egg rather than wheat-based wrappers.
Gyoza
Japanese gyoza have a garlic-heavy filling and are always pan-fried with crisp bottoms. Their thinner, rounder wrappers distinguish them from Momo Filipino.
Mandu
Korean mandu can be steamed, pan-fried, or boiled. The filling is highly seasoned with garlic, ginger, and sesame oil or seeds. Mandu wrappers are thicker than Momo Filipino skins.
Popularity of Momo Filipino
Momo Filipino has grown from a humble street food to a globally recognized Filipino dish. Their popularity is due to:
- Convenience – Momo Filipino make an easy, tasty finger food or snack.
- Versatility – They can be served in multiple ways from appetizer to soup ingredient.
- Customization – The filling can be modified to preference with pork, chicken, shrimp, veggies.
- Flavor – When well-made, the juicy, savory filling and soft wrapper are simply delicious.
You can now find Momo Filipino at restaurants worldwide from street stalls in Manila to Michelin-starred restaurants in New York.
Health Benefits
Enjoyed in moderation, Momo Filipino offer some health benefits:
- High in protein – The pork provides sustaining protein for energy.
- Vitamins – Onions, garlic, ginger contain immunity-boosting compounds.
- Low carb – Wonton wrappers are low in carbs compared to bread or rice.
- Vegetable options – Fillings can be modified to use healthy veggies.
When steamed, Momo Filipino are lower in fat and calories than fried dumplings. The smaller serving size also prevents overeating.
Where to Find Authentic Momo Filipino
Some top spots to enjoy genuine Momo Filipino include:
- Manila – Savory restaurant in Malate district.
- Salazar Bakery – Specialty bakery in Quezon City.
- Lumpia Shack – Casual eateries in Uptown Mall, BGC.
- Señor Pollo – Chicken momo chain with locations nationwide.
- Aristocrat Restaurant – Historic Filipino restaurant in Malate, Manila.
High-end hotels like Sofitel and Shangri-La also serve quality Momo Filipino. You may also encounter street vendors selling tasty homemade momo around Manila.
How to Make Momo Filipino at Home
With the right ingredients, making Momo Filipino is easy. Follow this recipe:
Ingredients
- 1 lb ground pork
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 3 green onions, chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1⁄2 tsp black pepper
- Wonton wrappers
Instructions
- Mix pork, garlic, ginger, green onions, soy sauce, sesame oil, and black pepper until well combined.
- Cook mixture over medium-high heat until pork is no longer pink, 5-7 minutes.
- Place a wonton wrapper on a clean surface and add 1 tbsp of filling to the center.
- Wet the edges of the wrapper with water then fold into a crescent shape, pressing edges to seal.
- Continue wrapping until all filling is used. Place on a parchment lined steamer.
- Steam momos for 10-12 minutes until translucent and cooked through.
- Serve with soy sauce, vinegar, or chili sauce.
Conclusion
Momo Filipino offer a delicious taste of the Philippines. The juicy pork filling with wonton wrapper strikes the perfect balance of flavors and textures. While originating from Chinese dumplings, Momo Filipino have evolved into a quintessential Filipino snack and appetizer. Their versatility and customizable fillings make them widely adaptable as street food or on restaurant menus. Mastering the technique for folding and steaming Momo Filipino brings an authentic culinary experience to your home kitchen. So next time you crave a savory, satisfying dumpling, reach for a steaming platter of Momo Filipino.