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Brief overview
Momo is one of Nepal’s most beloved foods, a dish that has woven itself into daily life across the country. These steamed dumplings are more than just a snack or meal; they are a shared experience, enjoyed in homes, street stalls, and gatherings with friends or family.
Whether tucked into bustling corners of Kathmandu or served up in high altitude towns with a view of the Himalayas, momo holds a special place in the hearts and appetites of locals. It offers comfort, flavour and familiarity, wrapped in a tender parcel that always invites another bite.
What Is Momo?
Momo is a type of dumpling, typically filled with spiced meat or vegetables and steamed to tender perfection. It is served piping hot, often accompanied by a tangy tomato based chutney that brings out the richness of the filling.
Though inspired by other Asian dumpling traditions, Nepali momo stands apart thanks to its bold flavours and subtle spices. Every region and household may have its own twist, but at its core, momo remains a dish of warmth, simplicity and deep satisfaction.
Ingredients and Taste
The most common filling is minced meat, often chicken or buffalo, mixed with finely chopped onion, garlic, ginger and coriander. A dash of cumin or garam masala gives the stuffing its signature taste. Vegetarian versions might include cabbage, paneer or mushroom.
Wrapped in a thin dough and steamed until soft and glossy, the dumplings have a delicate chew that contrasts beautifully with the juicy, savoury filling. The chutney on the side adds heat, tang and depth, making every bite balanced and lively.
The taste of momo is unmistakably bold yet comforting. There is warmth from the spices, freshness from the herbs and a satisfying richness that comes from the meat or vegetables. The dough acts as a gentle carrier, never overpowering, always supportive.
It is not just the flavour that draws people in, but the texture and aroma as well. Whether dipped generously in sauce or eaten plain, momo delivers a complete sensory experience in every bite.
A Taste of History
Momo is thought to have travelled into Nepal from Tibet, carried over mountain passes and through cultural exchanges centuries ago. The word itself is of Tibetan origin, and the dumpling shares a resemblance to Chinese jiaozi and Central Asian manti.
Once a speciality in Himalayan communities, momo gradually made its way into Nepal’s urban centres. As it did, it picked up local influences, both in terms of ingredients and preparation. Nepalese cooks made it their own, refining the balance of spice and adapting fillings to local tastes.
By the mid to late twentieth century, momo had become a staple across Nepal. Street vendors began selling them in all corners of the country, turning them into an affordable favourite. What began as a mountain snack grew into a national obsession.
Today, momo is as much a part of Nepalese culture as the mountains themselves. It symbolises sharing, warmth and celebration. From humble kitchens to busy city restaurants, the love for momo runs deep, connecting people through flavour, tradition and a simple steamed parcel of joy.
Nepali Chicken Momo (Steamed Dumplings)
Ingredients
For the Dough:
- 2 cups plain flour
- ¾ cup water approximate, adjust as needed
- ½ teaspoon salt
For the Filling:
- 300 grams minced chicken or any preferred meat
- 1 medium onion finely chopped
- 3 spring onions finely chopped
- 3 cloves garlic minced
- 1 inch fresh ginger grated
- 2 tablespoons fresh coriander finely chopped
- 1 tablespoon soy sauce
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon turmeric
- Salt and pepper to taste
- 1 tablespoon sunflower or neutral oil
Optional Dipping Sauce (Tomato Chutney):
- 2 medium tomatoes chopped
- 2 dried red chillies soaked in warm water
- 2 cloves garlic
- 1 tablespoon sesame seeds toasted
- Salt to taste
- Juice of half a lemon
Instructions
- To begin, prepare the dough. In a large bowl, mix the flour and salt. Slowly add water while kneading with your hand or a dough hook until a firm yet pliable dough forms. Cover with a damp cloth and let it rest for at least 30 minutes.
- While the dough rests, prepare the filling. In a mixing bowl, combine the minced chicken with chopped onion, spring onion, garlic, ginger, coriander, and soy sauce. Sprinkle in the cumin, ground coriander, turmeric, salt, and pepper. Drizzle the oil and mix thoroughly by hand to incorporate all flavours evenly.
- Return to the dough and divide it into small portions. Roll each piece into a smooth ball, then flatten each into a disc. Use a rolling pin to form thin circles approximately 3 inches in diameter. Ensure the edges are slightly thinner than the centre for easier sealing.
- Place a teaspoon of filling in the centre of each wrapper. Begin pleating from one side, folding towards the centre while pinching to seal. Practice makes perfect here, so take your time to ensure each dumpling is well sealed to avoid leaks during steaming.
- Lightly oil a steamer tray or line it with parchment to prevent sticking. Arrange the momos so they are not touching each other, allowing room for expansion during steaming. Cover with a lid and set aside.
- Fill the base of your steamer or a large pot with water and bring it to a rolling boil. Once boiling, place the steamer basket over the water, ensuring the momos are not submerged. Cover and steam for 12 to 15 minutes until the wrappers appear translucent and slightly glossy.
- While the momos steam, prepare the dipping sauce. Blend tomatoes, soaked chillies, garlic, toasted sesame seeds, and salt until smooth. Add lemon juice and taste for balance. The sauce should be tangy, slightly spicy, and fragrant.
- Once the momos are cooked, remove the steamer basket and let them rest for a minute before serving. This helps firm up the wrappers and prevents tearing when picked up.
- Serve the momos warm on a shallow plate. Spoon the chutney on the side or serve in a small dipping bowl. Optionally, garnish with extra coriander or a dash of chilli oil for added punch.
- Conclude by enjoying momos with your hands or chopsticks for an authentic experience. Encourage dipping generously into the sauce and sharing them communally. For variation, accompany with pickled radish or a light broth on the side.
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