What Is Momo? Nepal's Favorite Dumpling, Explained

If there's one Nepali dish that wins people over, it's momo. Small hand-folded dumplings, a juicy spiced filling, and a tangy chutney on the side. In Kathmandu they're everywhere, from street stalls to wedding buffets. One of our reviewers said ours are the closest to Nepal they've had without being there, which is about the nicest thing anyone can say.

Where momo come from

Momo have Tibetan roots and came to Nepal through trade across the Himalayas. Over time, Nepali cooks made them their own with local spices and chutneys, and the Newar community of the Kathmandu Valley made them a staple. Think of them as a relative of Chinese dumplings or Japanese gyoza, with a completely different flavor.

Steamed, fried, or jhol

• Steamed: the classic. Soft and juicy.
• Fried: golden and crisp outside, still juicy inside.
• Jhol: served in a warm, tangy, spiced sauce. Perfect for a cold Denver evening.

Fillings

We fill ours with chicken, vegetables, pork, or buffalo. Buff momo is the old-school Kathmandu favorite. Chicken is the easy first choice. The vegetable filling is good enough that meat eaters order it on purpose.

How to eat them

Dip, bite, repeat. Our chutney is made in-house. Eat momo while they're hot, since the juice inside is part of the point.

When to order them

Momo work as a starter to share, or as a meal on their own. During happy hour (daily 4 to 6pm and 8pm to close), five pieces are $5, which might be the best deal in Cherry Creek. For the full lineup, see our momo page, and when you're ready for more, try our list of Nepali dishes beyond momo.