Nepalese and Tibetans savor momos with the same fervor that the northern Chinese do with their dumplings. Most momos swell with spiced ground meat and float in meaty broths. I love this vegetarian version, and I serve it more as a substantial soup course. I do admit that the night I made this, it was my only offering for dinner and no one complained. I pan-fried the leftover dumplings (see Tips) the next day for a midmorning snack.