Momo — The Himalayan Dumpling Guide

What Is Momo?

Hand-folded momo at Mustang Thakali, Siliguri

Momo is a type of dumpling originating in the Himalayan regions of Nepal, Tibet, and Bhutan, and now beloved across the northeastern Indian states and the Himalayan foothills. It consists of a thin dough wrapper filled with meat or vegetables, typically served with a spiced tomato chutney.

While the dumpling itself is ancient — related to Chinese jiaozi, Tibetan momos, and Korean mandu — the Nepali momo has developed its own distinct identity, with specific spicing, folding techniques, and accompaniments.

Types of Momo

Steam Momo

The classic preparation. Momo are placed in a bamboo steamer basket and steamed for 10–12 minutes until the wrapper is cooked through and the filling is juicy. Best eaten immediately, dipped in tomato-sesame chutney.

Fried Momo (C-Momo / Kothey)

Pan-fried or deep-fried momo. The frying creates a crisp golden base (kothey style) or an all-over crunch (deep-fried). Popular with people who want textural contrast with the soft filling.

Jhol Momo

A distinctly Nepali innovation — steamed momo served in a spiced broth called “jhol.” The broth is made from blended tomatoes, sesame paste, ginger, garlic, chilli, and Himalayan herbs. It is warming, tangy, and deeply savoury — the momo absorb the broth as you eat them.

Fillings at Mustang Thakali

Steam momo with traditional chutneys at Mustang Thakali

Veg (150 steam / 180 fried / 180 jhol), Chicken (240 / 280 / 280), Mutton (320 / 350 / 350). All portions are 10 pieces. The momo are hand-folded fresh daily.