T: momo


When people think about Nepali food, everyone thinks about momo, but not very many people know about T: momo. Although not as popular as its famous brother momo, T: momo is unique 🙂 Similar to bread buns, you can enjoy T:momo with any type of curry or with butter tea. I did not like T:momo when I was a kid, but I was a very picky eater. But if you have a kid, serve this steamed T: momo with butter and honey on top.


1 tablespoon active dry yeast
2 cup of all purpose flour ( or wheat flour)
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup water (as needed to kneel the dough)
1 tablespoon vegetable oil


1. Mix together yeast and 1/4 cup warm water.

2. In a large bowl, add flour, baking soda,  salt. Mix well. DSC_5238-001

3. Add yeast water, oil and some extra water to make a firm dough. Allow to stand for 30 minutes.DSC_5239-001

4. Roll the dough very thin.DSC_5241-001

5. Using your palm, make a roll. DSC_5242-001 DSC_5243-001 DSC_5244-001

6. Cut the roll into 2 to 3 inch sections. DSC_5245-001 DSC_5246-001

7. Make a partial cut at the half way point. DSC_5247-001

8. Fold T:momo in half at the cut.  DSC_5251-001

9. Pinch the ends together. DSC_5253-001 DSC_5256-001

10. Steam the T:momo until fully cooked. DSC_5257-001 DSC_5259-001

11. Enjoy with lamb stew 🙂DSC_5285-001

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