Dim sum vs momos: I finally decoded the difference between the two

I recently visited NŌDO in Delhi with one thing on my mind - a plate of steaming hot momos. But as I browsed the menu, I found myself ordering dim sum instead.

Somewhere between the first bite and the last, a question popped into my head: what really is the difference between dim sum and momos? After all, both are often steamed, filled and served in bamboo baskets, making it easy to assume they're the same.

Curious to find out, I spoke with Shivang Gupta, the founder of NŌDO, and Chef Dhruv Nagpal, Corporate Chef at NŌDO, to understand what truly sets the two apart.

Here's what I discovered during my conversation with Chef Dhruv Nagpal. If you've ever wondered whether dim sum and momos are the same, this should clear it up.

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Q1. Many people use the terms dim sum and momos interchangeably. From a chef’s perspective, what is the biggest misconception?

The biggest misconception is that dim sum and momos are the same because both are steamed dumplings.

In reality, momos are a specific type of dumpling, whereas dim sum is an entire style of Chinese dining that includes a wide variety of small dishes, with dumplings being just one part of it.

Q2. What is the fundamental difference between dim sum and momos?

Momos originated in the Himalayan region, particularly Tibet and Nepal, and are primarily dumplings served as a meal or snack with spicy chutneys.

Dim sum originated in Southern China, especially Cantonese cuisine, and refers to a collection of small, bite-sized dishes served traditionally with tea.

Q3. Are momos technically a type of dumpling, and where does dim sum fit into that classification?

Yes, momos are a type of dumpling. Dim sum, however, is not a single dish - it is a dining tradition that includes dumplings like har gow and siu mai, along with buns, rolls, cakes and several other small plates.

Q4. How do the doughs used for dim sum and momos differ in terms of ingredients, texture and technique?

Momo wrappers are usually made with wheat flour and water, resulting in a slightly thicker, chewier texture that can withstand hearty fillings.

Dim sum dough varies depending on the dish - some use wheat flour, while others use wheat starch and tapioca starch to create delicate, thin and translucent wrappers.

Q5. Are there noticeable differences in the fillings traditionally used for each?

Yes. Traditional momos commonly feature minced meat or vegetables with simple seasonings like onion, garlic, ginger and regional spices.

Dim sum fillings are generally more varied and refined, often featuring prawns, pork, chicken, mushrooms, bamboo shoots or water chestnuts with subtle Cantonese seasonings.

Q6. Is it fair to call every steamed dumpling a “momo”?

No. Just as every pasta isn’t spaghetti, not every steamed dumpling is a momo. Dumplings exist across many cuisines, and each has its own history, technique and cultural identity.

Q7. What makes a dish authentically dim sum, and what makes it authentically a momo?

Authenticity comes from tradition, technique and cultural context. An authentic momo follows Himalayan methods of dough, filling and serving, usually accompanied by a chilli-based dipping sauce.

Authentic dim sum reflects Cantonese culinary traditions, focusing on delicate craftsmanship, variety and the shared experience of enjoying multiple small dishes with tea.

Q8. If diners could remember just one thing about the difference between dim sum and momos, what would you want it to be?

Remember this: A momo is a dumpling. Dim sum is an entire cuisine experience. While both may include steamed dumplings, they come from different culinary traditions, have different techniques and are meant to be enjoyed in different ways.