Since 2007 the momo dumpling has been a local favorite at the Everest Momo Shack. Serving a wide variety of flavors, from recipes that have been passed down for generations, and shared around the globe from the Himalayas to the Grand Tetons, this staple Nepalese dish is made by hand, every single day.
According to owner Sange Sherpa, the momo was introduced to the Nepali food scene by the Tibetans fleeing the Chinese occupation of Tibet. It is now considered one of the most famous dishes in Nepal and can have multiple flavors depending on where, and how, it is made. Many places use different ingredients, providing a unique taste from one restaurant to the next.
At the Everest MoMo Shack, guests can choose from pan fried or deep fried Nepali dumplings filled with your choice of savory braised bison, mixed vegetables or chicken, served with a tomato and roasted sesame seed dipping sauce.
MoMo is one of the most popular and staple foods in Nepal. When you talk to someone who has been to Nepal, they will always talk about momo dumplings.
Sange Sherpa, owner of Momo Shack
The dumpling, a broad classification for a dish that consists of dough wrapped around a filling, is found in a number of local restaurants, each one serving their own version of this popular street food. There are the pork pot stickers at the Noodle Kitchen, made with pork, ginger, and scallions, wrapped in an asian pastry and served with a sweet and spicy aioli. And the steamed dumplings at Thai Plate, are stuffed with ground chicken, shiitake mushrooms and served with a sesame soy sauce.
Bapp serves a vegan, Korean style dumpling called veggie mandu. The homemade dumpling is full of shiitake mushrooms, zucchini, tofu, chives, sweet potato noodle and cabbage. Then there is the Chinese dumpling from Teton Tiger. Looking like more of an “open faced” dumpling it is filled with chicken, shrimp, cabbage, and cilantro. And if you haven’t had the experience of their dim sum brunch, keep your eyes peeled for the next opportunity.
There is even a Polish version of the dumpling. The pierogi, a traditional Christmas and Easter dish, is now served daily at Miazga’s. The homemade potato and cheese, or sauerkraut pierogi is a top seller on the menu. Learning to bake and cook in her grandmothers bakery, in a predominately Polish neighborhood in New York, owner Jen Miazga, still uses her grandmothers recipe to make the filling and dough from scratch, a process that takes about six hours.
Usually the day before we make a batch, we get the filling made, cooked and prepped. The next day, we mix the dough, roll it out, and individually hand cut each round, fill, and hand pinch. There is about 200 to a batch after which we boil them. Then we sauté them to order and top them with caramelized onions.
Jennifer Miazga, owner of Mizaga’s
Polish or not, people love pierogi!
Jen Miazga
And, if you’re looking for grab-n-go style, Jackson Whole Grocer has got you covered with their chicken, pork and veggie dumplings, stocked daily, for you to enjoy hot or cold. For best results at home, try reheating the dumplings in a lightly oiled pan, on medium heat for 3 minutes each side. For fast and easy, just microwave on high for one minute. Six dumplings are $5.75, and come with a side of ponzu dipping sauce.
You can check out these and a few more of our favorites, like the pork gyoza served with a ponzu dipping sauce at King Sushi and SUDA, and the pork pot stickers at Chinatown.
