Nepali Momo is a food that has been enjoyed by people for countless generations but only relatively recently has it spread across the entire world. While it all started off with the original, traditional momo, momo has evolved from its original version to fit the many diverse tastes of the world.
While Nepali Momo may have started off as a traditional Nepali delicacy, it has become so much more. That’s why we wanted to talk about the different kinds of Momo out there so that you can get more familiar.
The different kinds of Nepali Momo
Traditional Steamed Momo
What other way could we start off this list than with the original, traditional and authentic, steamed momo. This is the standard way that momo was made spanning back centuries. This kind of momo is generally made with simple flour and water dough from the dumpling portion. Sometimes yeast or baking soda is added to the dough to give it more texture.
From there the dumpling is filled with meat. If you want to be very traditional, the momo is filled with pork, chicken, goat meat and buffalo meat. This momo is then steamed, as the name implies until it is ready to eat.
Fried Momo
Fried Momo is not too dissimilar to the traditional steamed momo. The big difference between these two kinds of momo is obvious, fried momo is fried rather than steamed. This makes the momo much more crunchy and tasty. This also makes the overall time needed to make the momo quicker.
Veggie Momo
Like we mentioned with the traditional momo, Nepali momos are generally filled with meat, however, not everyone is a carnivore. This is why as Nepali momo became more popular across the world, people started to use vegetables as a filling instead of meat. This way people of all diets can enjoy it.
There are so many more kinds of momo that we just can’t cover it all here, come by and see what we have for you.