Nepalis LOVE momos. Momos are Nepalese dumplings, or Nepalese styled gyoza. We typically eat it with achaar, a spicy tomato sauce. It’s a favourite and there are many methods to both preparing the filling and folding the parcels.
So after a few weeks of Suraj winging and whining for jhol momo, I finally conceded and made it. I asked the illustrious kitchen of “Usha La” (my lovely Aunty) for a turkey momo recipe that would wow. My Mom’s name is also Usha, so we lovingly refer to them as “Usha La” and “Usha Ka.”
I also found a tasty and easy jhol recipe from my friend NepaliAustralian, which you should definitely check out. Jhol refers to soup, or a broth. The jhol momo broth is made spicy in lieu of achaar. It’s such a treat for a cold Autumn or Winter’s day!
This combination was DABANGG! (Definition: powerful)
This is how I felt when I had that first taste and realised how much FIRE this recipe was:
I also may or may not have done a dance similar to Drake in the Hotline Bling music video. BUT I DIGRESS.
Stay tuned for the momo recipe and jhol recipe!