FOOD NEWS
What Makes Nepalese Momo Unique
By Haldan Kirsch
Dumplings are one of the most common foods found worldwide, with different dish styles, like ravioli and gyoza, being popular meals; however, one style that doesn’t get much attention is the Nepali momo. While some dumplings, like the classic Chinese bao, are defined by their wrapper, it’s the momo’s fillings that make this food stand out.
A common filling used in Nepal is buff momo — buffalo meat — but using chicken, beef, vegetables like pumpkin or spinach, and cheese has become more common. The content is mixed with various spices, including cumin, ginger, garlic, chilies, and dried coriander seeds, to give the food a satisfying savory flavor, brightened by adding fresh cilantro leaves.
Also helping momos stand apart from other dumplings is the flavorful accompanying sauces often defined by their spicy kick. The soupy jhol one might find momos bathing in, for example, is a red broth usually made from a mixture of tomatoes, sesame seeds, chilis, and other spices like cumin, cilantro, and fenugreek.