If Nepal has a favourite snack, it's the momo. These little dumplings are sold everywhere, from street stalls to smart restaurants, and every Nepali has an opinion on where to find the best.
Quick answer: momos are dumplings filled with minced meat (often buffalo or chicken) or vegetables, usually steamed and served with a spicy tomato and sesame achar (dipping sauce). Popular versions include jhol momo (in soup), C-momo (in chilli sauce) and kothey (pan-fried).
Where momos come from
Momos are thought to have come to Nepal with Tibetan and Newar traders who travelled between Kathmandu and Lhasa. Today they are as Nepali as dal bhat.
Types of momos
- Steamed: the classic.
- Jhol momo: served in a tangy, spicy broth.
- C-momo: tossed in a hot chilli sauce.
- Kothey: pan-fried on one side.
- Fried momo: deep-fried and crispy.
- Sweet momo: with chocolate or other sweet fillings.
Fillings
Buffalo ("buff"), chicken, pork and vegetable are common; paneer and mushroom are popular vegetarian options.
Learn to make them
Our Kathmandu food tour and cooking class teaches you to fold your own momos. See also our Nepali food guide.
Momo styles at a glance
| Style | How it's cooked | Taste and texture |
|---|---|---|
| Steamed (classic) | Steamed in a multi-layer steamer | Soft, juicy, light |
| Jhol momo | Steamed, served in a spicy sesame-tomato broth | Warm, tangy, soupy |
| C-momo | Steamed, then tossed in a chilli sauce with onions and peppers | Hot and saucy |
| Kothey | Pan-fried on one side, then steamed | Crispy base, soft top |
| Fried momo | Deep-fried | Crunchy all over |
| Open momo | Folded with the top left open | Shows off the filling; often topped with sauce |
| Tandoori momo | Marinated and cooked in a tandoor oven | Smoky and spicy |
| Sadheko momo | Tossed with spices, onion, chilli and lemon | Zesty and spicy |
The history of the momo
Dumplings are found across Asia, from Chinese jiaozi to Mongolian buuz. In the Himalaya, the momo is thought to have developed in Tibet, where it was filled with yak meat and eaten in the cold high plateau. Newar merchants from the Kathmandu Valley, who traded in Lhasa for centuries, are often credited with bringing momos home and adapting them with local spices and buffalo meat. In the Newar language, momo is sometimes called "mamacha". Over the past few decades, momos have spread from Kathmandu across Nepal, and also to Darjeeling, Sikkim, Delhi and Nepali communities worldwide.
The achar: the secret of a good momo
A great momo is only as good as its dipping sauce. The classic momo achar is made from roasted tomatoes, roasted sesame seeds, garlic, chilli and timur, the Sichuan-pepper-like spice of Nepal that gives a tingling, citrusy kick. Some shops add soybean, coriander or mint. Every momo shop guards its own recipe, and many Nepalis choose their favourite momo place for its achar as much as its dumplings.
How to make momos at home
Dough
Mix plain flour with water and a pinch of salt into a firm, smooth dough. Rest it for 30 minutes, then roll it into small, thin circles, thinner at the edges than in the centre.
Filling
Mix minced meat (buffalo, chicken or pork) or finely chopped vegetables with chopped onion, garlic, ginger, coriander, a little turmeric and cumin, salt, and a splash of oil and water to keep it juicy. Vegetarian fillings often use cabbage, carrot, onion, paneer or mushroom.
Folding
Place a spoonful of filling in the centre of each wrapper and pleat the edges together into a round "purse" or a half-moon shape. Folding neatly takes practice; your first momos will be lumpy, and that's fine.
Steaming
Oil the steamer trays, arrange the momos without touching, and steam over boiling water for about 10–12 minutes until the wrappers are translucent and the filling cooked through. Serve hot with achar.
The best way to learn is in a cooking class in Kathmandu.
Where to eat momos
- Kathmandu's old town: tiny momo shops around Asan, Indra Chowk and Durbar Square serve buff momos at local prices.
- Boudhanath: Tibetan restaurants with yak or vegetable momos and thukpa.
- Thamel and Lakeside: momos in every style, including vegetarian, vegan and dessert momos.
- On treks: lodges serve momos, often vegetable or cheese; potato momos are popular in the Everest region.
See street food guide and Newari food.
Momo etiquette
Momos are usually served in plates of ten. Eat them with your hand, a fork or a spoon, dipping each one in the achar. Bite carefully: a good momo is full of hot, juicy broth. Sharing plates is common among friends, and ordering several kinds to share is a good way to compare styles.
Momos and health
Momos are generally safe if eaten hot from a busy shop. Avoid momos that have been sitting out lukewarm, and be cautious with meat momos on high treks, where meat may have been carried up for days. Vegetable momos are a safer choice at altitude.
Momos across the Himalaya
Momos are loved far beyond Nepal. In Tibet, they are traditionally filled with yak meat or potatoes and are bigger and plainer than Nepali versions, served with a simple chilli sauce. In Darjeeling and Sikkim, momos are a staple street food, often with pork or vegetable fillings and a clear soup on the side. In Bhutan, cheese momos are a favourite. In Indian cities such as Delhi, momo stalls run by Nepali and Tibetan cooks have made the dish hugely popular, sometimes with Indian twists like tandoori momos. Wherever you find them, momos are a reminder of the trade and migration that link the Himalayan world.
The Nepali momo shop
A typical momo shop in Kathmandu is a small room with a few tables, a giant aluminium steamer by the door, and a cook folding momos at lightning speed. Orders are taken by the plate, and momos come out in minutes, steaming hot. Many shops specialise in buff momos, but most also offer chicken and vegetable. Prices are low, turnover is high, and the best shops are busy from midday to late evening. A plate of momos and a glass of tea makes a classic Kathmandu lunch.
Momos for special diets
Vegetarian momos are widely available, usually filled with cabbage, carrot, onion and sometimes paneer or soya. Vegans should ask whether paneer or butter is used. Gluten-free momos are rare, because the wrappers are made with wheat flour, though some restaurants in Kathmandu now experiment with alternative flours. Halal momos are available in Muslim neighbourhoods of Kathmandu.
Unusual momos to try
- Chocolate momos: a dessert version filled with melted chocolate, sometimes with banana.
- Cheese momos: popular in the mountains and in Bhutan, with local yak or cow cheese.
- Potato momos: a favourite in the Everest region, where potatoes are the staple crop.
- Yak momos: found in Tibetan restaurants and mountain lodges.
- Mushroom momos: an earthy vegetarian choice.
- Jhol momo with sesame broth: a Kathmandu favourite, especially on cold days.
Momos and Nepali identity
For many Nepalis living abroad, momos are a taste of home. Nepali restaurants from London to New York, Sydney and Tokyo often build their menus around them, and Nepali student societies hold momo-making nights. Momo-eating competitions and momo festivals are held in Kathmandu and among Nepali communities abroad. The humble dumpling has become one of the most recognisable symbols of Nepali food culture.
Momos on the trail
Momos are on most teahouse menus, and many trekkers treat themselves to a plate after a long day. They take longer to prepare than dal bhat because each one is folded by hand, so order early. At high altitude, vegetable, potato or cheese momos are usually the safest choice.