Nepali momo is addictive — and we say that as the people who have made it every single day since December 2003.
So, what is momo?
Momo is the Nepali dumpling: a traditional delicacy across Nepal, Tibet, China, Bhutan, and parts of India. The filling can be vegetables, chicken, lamb, or more. Momo came to Nepal with Tibetan immigrants, and Nepali cooks added their own spices and twists until it became as beloved as daal-bhaat-tarkari itself.
Today you’ll find momo on every corner of Kathmandu — roadside stalls, local diners, high-end restaurants. It works as a snack, a dinner, or the centerpiece of any occasion.
The best part: everyone gets involved in the wrapping. Triangles, rectangles, the classic round pleat, even the newer “open momo” style — experimenting is half the fun. Momo is usually steamed, but pan-fried kothey momo has its devotees. Either way it’s served with a tomato- or sesame-based sauce called achar, mild or hot.
Types of momo
Steamed Momo · Chili Momo (C-Momo) · Kothey Momo (pan-fried) · Open Momo · Fried Momo · Honey Chili Garlic Momo · Fried Chili Momo · Tandoori Momo
Fillings: vegetable, paneer, chicken, buff, pork.
Recipe: Nepali Chicken Momo
Prep 35 min · Cook 20 min · Serves 12
Ingredients
- 2 lbs chicken (breast and thigh)
- 1 white onion + 1 bunch scallions, finely chopped
- 1 tbsp grated ginger · ½ tbsp grated garlic
- ½ tbsp white pepper · 1 tbsp cumin powder
- Salt to taste · 3 tbsp oil (olive preferred)
- 2 bunches cilantro, finely chopped
- Dumpling wrappers (store-bought from an Indian or Chinese grocery works great — it’s what we suggest at home)
Method
- Stuffing: mix everything thoroughly in one big bowl. Rest in the refrigerator 10–15 minutes.
- Wrapping: pleat each wrapper around a spoonful of filling. Don’t chase perfection — invite your guests to wrap with you; that’s the tradition.
- Steaming: bring water to a boil in your steamer, load the momo on the racks, and steam 15–20 minutes on high heat. No less than 15, no more than 20.
The achar (dipping sauce)
- Heat oil; add a little cumin seed and turmeric
- Fry 4 dried red chilies; add 10–12 chopped tomatoes and 2 green chilies
- Add 3 tbsp toasted sesame seeds and a 50/50 ginger-garlic paste
- Simmer until fully cooked; stir in ½ bunch cilantro, salt, and a final teaspoon of garlic
- Cook a few minutes more, then grind smooth and let it cool
Or skip the work and taste the original: our momo comes steamed, fried, chili-style, and in soup at both locations. Chicago · Niles