Continental and Asian foods are becoming increasingly popular in India, and dishes like momos, dim sum, and dumplings have taken over street corners and restaurants alike. In Delhi especially, momos have become so common that many consider them a part of the city’s food identity. Dim sum, which looks quite similar, is also gaining popularity — but many people wrongly assume both are the same.

Although momos and dim sum look alike, they differ in almost every aspect, from their origin to their ingredients and cooking methods. Here are five clear differences that separate the two.

1. Origin
   Dim sum originated in China and is deeply rooted in Chinese culinary tradition. Momos, however, come from Tibet and Nepal, where they are eaten as a staple everyday food. Their backgrounds alone make them two distinct dishes.

2. Filling
   The fillings inside dim sum and momos vary widely. Dim sum often includes a mix of chicken, prawns, water chestnuts, mushrooms, and other Asian vegetables, creating a layered and flavorful bite. Momos usually contain simpler fillings like vegetables, paneer, or chicken.

3. Shape and Serving Style
   Dim sum comes in various unique shapes — coin-shaped, open-top, flower-shaped, or basket-style. They are generally served without chutney or heavy sauces.
   Momos, in contrast, are typically shaped like crescents or small bundles and are always paired with a spicy red chutney.

4. Cooking Method
   Dim sum can be prepared in several ways: steamed, pan-fried, deep-fried, or even double-fried.
   Momos are traditionally steamed, though today fried, tandoori, and pan-fried versions have also become popular.

5. Outer Layer
   The wrapper used for these dishes is also different. Momos are usually made with refined flour or wheat flour. Dim sum wrappers, however, can be made from rice paper, potato starch, corn starch, or semolina, giving them a more delicate texture.

Which One Is Healthier?
Both steamed dim sum and steamed momos can be healthy options. However, dim sum often gets a slight edge because its wrappers are typically made from rice, potato, or corn starch — ingredients considered lighter compared to refined flour.