Authentic Nepali And Tibetan Momos You Should Definitely Try

If you are a die-hard lover of Indian-style dumplings called momos, then you are in for a treat! No, not a literal one–though it can totally translate into foodie heaven if you step out in search of the right plates of momos. Originating in Nepali and Tibetan cuisines, momos today have fused with a million flavours and transformed into everything from tandoori momo to Schezwan momos. But the real, rustic and authentic taste of momos is still retained by Nepali and Tibetan versions.

So, if you are tired of the new-fangled momos available at every local shop and nukkad stall, and want a bite of authenticity, then going back to the age-old momo varieties from Nepal and Tibet is necessary. Here are all the authentic and traditional Nepali and Tibetan momo varieties that you should try out.

Here Are 7 Authentic Nepali/Tibetan Momos:

Steamed Momo

Stemmed momos are usually found in cafes and restaurants in Nepal. This juicy dumpling has a filling of minced vegetables or meat according to choice, then cooked in a dumpling steamer. Some of the most popular steamed momos enjoyed in Kathmandu are Everest momo, sandar momo and magic momo. 

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Kothey Momo

Kothey momos is one of the popular types of momos that are found in Nepal. It is usually wrapped in an elongated shape and filling can also vary widely. The filling in the momos can be vegetables, chicken, or pork according to the preference of people. It is served with a tangy tomato sauce and a spicy chili sauce. 

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Mokthuk Momo

Mokthuk, also known as Mothuk, is a type of momo soup popular in Tibet, Nepal and Ladakh, a region in Northern India. This dish combines the flavours of momo and thukpa. Unlike traditional momos, the dumplings in mokthuk are smaller and known as tsi-tsi momos. The broth for mokthuk can be made using meat bones infused with herbs and vegetables or served with a vegetarian broth. It is similar to jhol momo but with a distinctive preparation. 

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Also Read: How To Make Momos: These Cheesy Macaroni Momos Are Just Too Good To Be True

Open Momo

The name of the type of momo is open, so this one has open holes on the top which can be used to put on the sauce and eat. It is similar to the steamed momo, but the only difference is that this Momo is not entirely covered with the dough. Different restaurants and food hubs in the major city Kathmandu of Nepal serve open momos. It was in trend when it was first introduced to food lovers. Open momo is also available with a variety of fillings that can range from vegetarian to non-vegetarian options.

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Khuwa Momo

Khuwa momos are the traditional Nepali and Tibetan dumplings, which are sweet. The filling is made with khuwa, also called khoya which is a rich creamy and sweetened milk solid. The khuwa filling is also infused with cardamom and other species to add a fragrant and aromatic touch to it. These momos are a perfect dessert option. 

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Sadheko Momo

Sadheko Momo is a spicy, tangy, and flavourful momo suited for the palate of people who love spice. The steamed momo is mixed with herbs, tomato, sliced onions, garlic, and spices like salt, pepper, oil, and a hint of lemon. The sadheko momo is basically like a spiced salad with only a variation of the momos as its base.

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Jhol Momo

It would not be a lie to say soup momo or jhol momo is one of the most loved types of momos in Nepal, usually in winter seasons. Although the names Jhol and soup are considered similar in Nepal, the variation in momo is slightly different. 

In jhol momo, the steamed momos are served with tangy flowy sauce made with sesame seeds and tomato mixed with other spices.