"Momo are Nepal's beloved dumplings, brought from Tibet and made local: spiced buffalo, chicken or vegetable parcels steamed and dunked in a fiery tomato-sesame sauce."
About Momo
Momo is one of Nepal's most beloved dishes, representing the rich culinary tradition of the region.
Momo, a staple of Nepal's cuisine
Nepal's Favourite Dumpling
Momo are steamed dumplings and arguably Nepal's most beloved snack, brought down from Tibet and made thoroughly Nepali. Thin wrappers are filled with spiced minced buffalo, chicken, pork or vegetables, pleated shut and steamed. They are served with a fiery tomato-and-sesame dipping sauce, the achar that is half the dish.
The Dipping Achar
The sauce is what locals argue over and choose a stall for: a loose, brick-red blend of blended tomato, toasted sesame, dried chilli and garlic, sharp and a little nutty. It is poured over or used as a dip, and every shop guards its own recipe. A plate of momo is only as good as the achar beside it.
Many Forms
Beyond the plain steamed version, momo come pan-fried as kothey, deep-fried, simmered in a spiced sesame broth as jhol momo, or tossed in chilli. Each form has its devotees, and the soupy jhol momo in particular is a valley favourite. The buffalo, or buff, filling is the traditional Kathmandu standard.
A National Obsession
Found everywhere from street carts to smart restaurants, momo are the default snack, treat and casual meal across Nepal. Kathmandu in particular is dotted with shops devoted to them, fresh from the steamer at all hours. Hot, juicy and dunked in fiery achar, they are the country's favourite comfort food.
What to Expect
A plate of momo comes hot from the steamer with a bowl of red, nutty, chilli-spiked achar for dipping. Whether steamed, pan-fried or floating in spiced jhol soup, they are Nepal's go-to snack, eaten everywhere from street stalls to family kitchens.
Why Try It
They are the country's favourite comfort food and street snack, a Himalayan dumpling with a distinctly Nepali dipping sauce.
Insider Tips
Try jhol momo, served in a spiced, soupy sauce, for a different take on the classic.
The dipping achar is the heart of the dish; sample different shops' versions.
Buffalo (buff) momo are the traditional Kathmandu Valley filling.
