Stuffed Dumplings

Momos, also known as momo-cha, are one of the most popular dishes enjoyed in Nepal. The momo is a bite-size dumpling made with a spoonful of stuffing wrapped in dough. The filling of meat becomes succulent as it produces an intensely flavored broth sealed inside the wrappers. Momos are usually steamed, though they are sometimes steam-fried or boiled. They can also be deep-fried until golden brown and crispy.

No one knows precisely how and when the momo traveled to Nepal and why they were named momo. Because this dish is popular among the Newar community of the Kathmandu valley, one prevalent belief is that Newari traders brought momo techniques from Lhasa, Tibet. They modified the seasoning of the dish with local ingredients, used water buffalo meat, and gave the dish a Nepali name. Others believe the dish was introduced to Nepali cuisine by Tibetans who settled in the mountains of Nepal. Though momos probably have a Tibetan or Chinese origin, they have since evolved to suit the Nepali palate.