The Tibetan word momo is a loanword from the Chinese mómo (馍馍).Jīn Péng 金鹏 (ed.): Zàngyǔ jiǎnzhì 藏语简志. Mínzú chūbǎnshè 民族出版社, Beijing 1983, p. 31.
Momos are made with a simple flour-and-water dough—white flour is generally preferred—and sometimes a little yeast or baking soda is added to give a more doughy texture to the finished product. The filling may be one of the several mixtures: