Momos, a type of dumpling popular in Tibetan and Nepalese cuisine, are typically made with all-purpose flour or wheat flour. The specific type of flour used may vary depending on regional preferences and availability. In some cases, a mixture of all-purpose flour and wheat flour is used to achieve the desired texture and taste.
The dough for momos is typically made by combining the flour with water and sometimes a small amount of oil or fat. The dough is then kneaded until smooth and elastic. It is often rolled out into thin circles or squares, filled with a savory mixture of meat or vegetables, and then folded or pleated to seal the filling.
All-purpose flour, which is commonly used in many culinary applications, works well for making momos as it provides a good balance of texture and elasticity. However, some variations of momos may use wheat flour, which can give a slightly different texture and flavor to the dumplings.
Ultimately, the choice of flour for making momos can vary based on personal preference and regional traditions.