Description
The most beloved street food and national snack in Nepal. Originally a steamed dumpling from Tibet, it uniquely evolved by fusing with Nepal's spice culture. Minced buffalo or chicken kneaded with coriander and cumin, wrapped in chewy dough, and steamed. Characterized by eating with a special spicy tomato-sesame sauce (Achar).
Restaurants serving Momo
Restaurants and menu items confirmed by the site are shown here.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Flour
- Minced chicken/buffalo
- Onion
- Garlic
- Ginger
- Coriander(Cilantro)
Instructions
- [Authentic Recipe]
- [Filling]: Thoroughly knead minced chicken (buffalo is authentic) with minced onion, garlic, ginger, coriander seeds, cumin, turmeric, and ghee.
- [Wrapping]: Roll out dough made from flour/water, wrap generously with filling (shapes vary: round or half-moon).
- [Steaming]: Oil a steamer, steam 10-
- mins until translucent. Dip piping hot into sesame-tomato sauce.
Learn more Spice, substitutes, tips
Key spices
Momo Masala (Blend of cumin、coriander、turmeric etc.)、Timur(Sichuan pepper)
Substitutes at Japanese supermarkets
Can substitute with JP 'Gyoza wrappers' or 'Minced pork', but Momo Masala aroma is essential
Pairing
Nepali Beer (Everest/Nepal Ice) / Chiya
Trivia
Variations include steamed 'Steam Momo', deep-fried 'Fried Momo', and 'Jhol Momo' soaked in a hot-sour soup. Walk into any Nepali restaurant in Shin-Okubo, and it's a mandatory menu ordered at every table.
Eating tips & etiquette
Dip generously into special 'Momo ko Achar' (tomato, sesame, Timur sauce) while piping hot. Eat in one bite, or the spiced meat juices inside will squirt everywhere.
Allergen
Wheat, Meat