What Are Momos? A Guide to Nepal's Favorite Dumpling

The name most likely comes from the Tibetan mog mog, a dumpling of the same broad family. In Nepal it refers specifically to the Nepali version, steamed, spiced, and served with achar.

In Nepali it's momo, singular and plural both, the language forms plurals differently, so there's no -s. Momos is the English plural, standard in Indian English and in general English use. Both are widely understood and neither is incorrect.

Both, in the sense that the form traveled from Tibet and the recipe became Nepali. What people mean by "momo" today, the spicing, the tomato-sesame achar, the pleating, is Nepali.

Steamed momos served in jhol, a thin, warm tomato-and-sesame soup with chili. It's a Kathmandu creation and one of the most popular ways to eat momos in Nepal today.

Some are. Vegetable and paneer momos are common alongside chicken, pork, goat and buff. Vegans should ask about egg in the wrapper and yogurt in the achar.

The dumpling usually isn't. The achar carries the heat, so you control it. Chilli momo and jhol momo are spicier by design because the sauce is the dish.

Ten for one person as a meal. Five or six per person if you're sharing them as a starter.

With your hands. Hold the pleated top, dip the base in achar, and eat it in one or two bites. Bite a small hole first to let the steam out if it's fresh from the steamer.

Momos are a kind of dumpling, distinguished by Nepali spicing, ginger, garlic, cilantro, cumin, and by being served with a tomato-and-sesame achar rather than a soy-based dipping sauce.