THEY may have different names in different parts of the world - momos in Sikkim, Bhutan and Nepal and dimsums from the Cantonese regions of China, but the two are essentially the same - spiced meat mince encased in a thin flour wrapping, steamed, boiled or fried for a juicy, hot, fragrant dumpling.

CHICKEN DUMPLINGS: Ingredients: Boiled, chicken with mushroom dumplings; Minced chicken- 250gm; Minced carrot- 25gm; Chopped spring onion- 25gm; Chopped ginger- 25gm; Soya sauce- 1tsp; Oyster sauce- 1tsp; White pepper- 1tsp; Salt- 1/2tsp; Egg- 50gm; Sesame oil- 1tsp; Cooking oil- 1cup; Black vinegar- 1/2cup; Method: Mix chicken meat with ingredients in a bowl and stir well. Let it rest for ten minutes.

PRAWN DUMPLINGS: Same filling can be used to make Prawn Shao Mai, steamed dumplings and deep fried prawn wantons. Ingredients: Fresh prawns (deshelled)- 350gm; Chopped mushrooms (boiled)- 50gm; Chopped ginger- 25 gm; Chopped spring onion- 25gm; Sugar- 1 tsp; Sesame oil- 1 tsp; Corn starch- 1 tbsp; Soda- 1 tsp; Egg- 50gm; White pepper- 1 tsp; Salt- 1 tsp; Cooking oil- 1 tbsp. Method: Marinate the prawns in soda, half a tsp salt and a cup of cold water for 30 minutes. Wash the prawns thoroughly and dry them before chopping them into small pieces. Add the seasoning and ingredients to the prawns and mix well. Let it rest in the fridge for 20 minutes.