Restaurant: Hamro Aangan
City: Albany, CA
I had Nepali for dinner with a couple friends and the sister! Momo was highly recommended by a Nepali friend, so my sister and I ordered a plate to share.
Minced vegetables mixed with spices wrapped in dough, steamed & served with Himalayan sauce. The Himalayan sauce is a sesame chutney and had a curry taste to it, so it was a different experience from eating Chinese dumplings with soy sauce.
Read on for more background about momos, from Wikipedia:
Momo (Nepali: मम ; Newari Bhasa: ममचा, म:म:; Tibetan: མོག་མོག་) is a type of dumpling native to Tibet and some communities in Nepal; Bhutan, Sikkim, Darjeeling district and Northeast India. It is similar to the Chinese Baozi and Jiaozi, the Mongolian Buuz, the Japanese Gyoza, the Afghan Mantu and the Korean Mandu.
The origin and etymology of momo in Nepal is uncertain but the dish is thought to be rustic in origin. Since this dish was initially popular among the Newar community of Kathmandu valley, one prevalent belief is that Newari traders brought momo techniques from Lhasa, Tibet. They modified the seasonings of the dish with available ingredients, using water buffalo meat, and gave the dish a Nepali name. Other sources claim Kirtiman Sherchan for being the inventor of momos.
Tibetan types dumplings with Nepali spices—are important in Newa cuisine. They were originally filled with buffalo meat but now also with goat or chicken as well as vegetarian preparations.
Basically, there are two types of momo: steamed and fried. Momo is usually served with a dipping sauce (locally called chutney/achhar), normally made with tomato as the base ingredient. In Nepal, soup momo is a dish with steamed momo immersed in a meat broth. Pan-fried momo is also known as kothey momo. Steamed momo served in hot sauce is called C-momo. There are also a variety of Tibetan momos, including tingmo and thaipo.