Momo—a traditional dumpling from Nepal and Tibet—has carved a niche for itself in Melbourne.
These delectable pockets of joy come in various forms and flavours, each offering a unique taste experience. Whether you’re a seasoned momo enthusiast or a curious newcomer, here are seven types of momo in Melbourne you must try in 2024.
Best 7 Types of Momo in Melbourne
1. Steamed Momo
Steamed momo is the quintessential version of this beloved dish. These dumplings are typically filled with minced meat (like chicken, pork, or beef), vegetables, or a combination of both. The filling is seasoned with garlic, ginger, onion, and a blend of spices, creating a savoury and aromatic delight. The gentle steaming process ensures that the dumplings remain tender and juicy, allowing the flavours of the filling to shine through. Served with a side of spicy tomato chutney, steamed momo is a comforting and wholesome treat.
2. Fried Momo
For those who prefer a bit of crunch, fried momo is an excellent choice. These dumplings are first steamed and then lightly fried, giving them a crispy exterior while retaining a juicy interior. Regardless, the contrast between the crunchy outer layer and the soft, flavorful filling creates a delightful textural experience. When served with tangy dipping sauces, it enhances their savoury taste, making these fried momos a perfect snack for any occasion.
3. Jhol Momo
Jhol momo is a popular Nepali variant where the steamed dumplings are served in a flavorful, soupy broth. The broth is made with a blend of tomatoes, sesame seeds, and various spices, making it a warming and comforting dish. The combination of the soft, succulent momos and the rich, aromatic broth creates a harmonious balance of flavours. Jhol momo is perfect for those chilly Melbourne evenings when you crave something nourishing and satisfying.
4. Chilli Momo
Chilli momo is a spicy, Indo-Chinese twist on traditional momo. These dumplings are stir-fried with a tangy and spicy sauce made from tomatoes, soy sauce, and a variety of chilli peppers. The result is a fiery, flavour-packed dish that will tantalise your taste buds. The heat from the chilli peppers is balanced by the sweetness of the tomatoes, creating a complex and addictive flavour profile. Chilli momos are ideal for those who love bold and spicy food.
5. Kothey Momo
Kothey Momo is a half-fried, half-steamed version, offering the best of both worlds. These crescent-shaped dumplings are first fried on one side and then steamed, resulting in a unique texture. The fried side is crispy and golden brown, while the steamed side remains soft and tender. This combination of textures, along with the savoury filling, makes kothey momo a delightful and satisfying dish. It’s a must-try for anyone looking to experience a unique twist on traditional momo.
6. Paneer Momo
Paneer momo is a vegetarian delight filled with crumbled paneer (Indian cottage cheese), mixed with spices and herbs. These dumplings offer a rich and creamy filling that is both satisfying and delicious. The mild flavour of the paneer is complemented by the aromatic spices, creating a well-balanced and flavorful dish. Moreover, these Paneer momos are perfect for vegetarians and anyone who enjoys a creamy, cheesy filling in their dumplings.
7. Buff Momo
Buff momo, made with minced buffalo meat, is a popular choice in Nepal. The rich and flavorful filling is seasoned with traditional spices, offering a unique taste that momo enthusiasts will love. The buffalo meat provides a robust and slightly gamey flavour, which pairs beautifully with the aromatic spices. Buff momos are a must-try for those looking to experience a more authentic and traditional version of this beloved dish.
Tasty Momo Recipe
Here’s a basic momo recipe that you can adapt to make any of the above varieties.
Ingredients:
- 500g minced meat (chicken, pork, beef, or buffalo) or paneer
- 1 cup finely chopped onion
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tbsp chopped cilantro
- 1 tbsp soy sauce
- Salt and pepper to taste
- 24-30 round dumpling wrappers
Instructions:
- In a bowl, mix the minced meat or paneer, onion, garlic, ginger, cilantro, soy sauce, salt, and pepper.
- Place a spoonful of filling in the centre of each dumpling wrapper.
- Fold the wrapper in half and pinch the edges to seal.
- Steam the momos for 10-12 minutes until cooked through.
4 Best MOMO Dipping Sauces Recipes
Different types of momo can be enjoyed with various dipping sauces, each adding its own unique flavour to the dish.
1. Tomato Chutney
- 4 ripe tomatoes, chopped
- 2 garlic cloves, minced
- 1-inch ginger, minced
- 1 green chilli, chopped
- 1 tbsp sesame seeds
- 1 tsp cumin seeds
- Salt to taste
- 1 tsp lemon juice
- Heat a pan and dry roast sesame seeds and cumin seeds until golden.
- Blend the tomatoes, garlic, ginger, green chilli, and roasted seeds into a smooth paste.
- Cook the mixture in a pan over medium heat until it thickens.
- Add salt and lemon juice to taste. Serve chilled.
2. Sesame Sauce
- 3 tbsp sesame seeds
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 garlic clove, minced
- 1 tsp ginger, minced
- Toast the sesame seeds in a dry pan until golden.
- Blend the toasted sesame seeds with soy sauce, rice vinegar, honey, garlic, and ginger until smooth.
- Serve as a dipping sauce for the fried momos.
3. Chilli Sauce
- 2 tbsp oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1-inch ginger, minced
- 2-3 green chilies, chopped
- 2 tomatoes, chopped
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 1 tbsp sugar
- Salt to taste
- Heat oil in a pan, add onions, garlic, and ginger, and sauté until golden.
- Add chopped green chilies and tomatoes, and cook until tomatoes soften.
- Stir in soy sauce, vinegar, sugar, and salt.
- Simmer until the sauce thickens. Serve hot with chilli momos.
4. Soy Vinegar Sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar
- 1 garlic clove, minced
- 1 green chilli, chopped
- Mix soy sauce, rice vinegar, sesame oil, and sugar until the sugar dissolves.
- Add minced garlic and chopped green chilli.
- Serve as a dipping sauce for kothey momos.
A Brief History of Momo
Momo traces its origins to the Himalayan regions of Nepal, Tibet, and Bhutan. The word “momo” is believed to have been derived from the Tibetan word “mog mog.” Initially, momos were made with yak meat, a staple in the Tibetan diet. However, as the dish spread to different regions, variations in fillings and cooking methods emerged, incorporating local ingredients and culinary techniques.
In Nepal, momos became a popular street food, enjoyed by people from all walks of life. The dish’s adaptability allowed it to evolve, with vegetarian and vegan versions becoming widely available. Today, momos are enjoyed worldwide, and celebrated for their versatility and the burst of flavours they offer with each bite.
Conclusion
Momos have firmly established themselves as a beloved part of Melbourne City’s food culture. From the classic steamed momo to the spicy chilli momo, each variety brings its own unique taste and texture. Whether you prefer your momos steamed, fried, or in a flavorful broth, there’s something for everyone to enjoy. So, the next time you’re exploring the food scene in Melbourne, make sure to indulge in these seven types of momo in Melbourne—you won’t be disappointed!
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