# What Are Momos? Nepal's Favourite Dumplings _Published 1 October 2026_ 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](/kathmandu-food-tour-cooking-class) teaches you to fold your own momos. See also our [Nepali food guide](/blog/nepali-food-guide). ## Momo styles at a glance StyleHow it's cookedTaste and textureSteamed (classic)Steamed in a multi-layer steamerSoft, juicy, lightJhol momoSteamed, served in a spicy sesame-tomato brothWarm, tangy, soupyC-momoSteamed, then tossed in a chilli sauce with onions and peppersHot and saucyKotheyPan-fried on one side, then steamedCrispy base, soft topFried momoDeep-friedCrunchy all overOpen momoFolded with the top left openShows off the filling; often topped with sauceTandoori momoMarinated and cooked in a tandoor ovenSmoky and spicySadheko momoTossed with spices, onion, chilli and lemonZesty 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](/blog/cooking-classes-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](/blog/kathmandu-street-food-guide) and [Newari food](/blog/newari-food-guide). ## 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. ## Frequently asked questions ### What are momos? Nepali dumplings, usually steamed, with meat or vegetable fillings. ### What is jhol momo? Momos served in a spicy soup. ### What is "buff" momo? A momo filled with water buffalo meat. ### Are there vegetarian momos? Yes, with vegetables or paneer. ### Can I learn to make momos? Yes, on our cooking class in Kathmandu. ### What is the dipping sauce for momos? An achar of roasted tomato, sesame, garlic, chilli and timur, Nepal's tingling pepper. ### How long do you steam momos? About 10–12 minutes, until the wrappers are translucent. ### Where are the best momos in Kathmandu? Locals swear by small shops in the old town around Asan and Indra Chowk; Boudhanath is great for Tibetan-style momos. ### What is kothey momo? A momo pan-fried on one side and then steamed, crispy on the base and soft on top. ### How many momos are in a plate? Usually ten. ### Are there gluten-free momos? They are rare, as wrappers use wheat flour, though some Kathmandu restaurants experiment with alternatives. ### How are Tibetan momos different? They are often larger and plainer, filled with yak meat or potato and served with a simple chilli sauce. ### Are there chocolate momos? Yes, dessert momos with chocolate, sometimes with banana, are popular in tourist areas. ### Why do momos take long to arrive on a trek? Each one is folded by hand, so order early. ### Can I eat momos on a trek? Yes, most lodges serve them; vegetable, potato or cheese momos are the safest choice at altitude. ### What does "buff" mean on a menu? Water buffalo meat, the most common momo filling in Kathmandu. ### Are momos spicy? The momos themselves are mild; the achar and C-momo sauce can be hot. Web page: https://himalayanhiking.com/blog/what-are-momos