Momo - Are they South Asia’s Best Dumplings? 

Here in Nepal, at a lot of local momo places, they add roasted peanuts to the sauce. It makes the sauce taste nice and creamy.

Was lucky enough to visit Nepal a few years back. Spent the entire time eating momo. Its the greatest food known to man.

As a Nepali,It's feels good to hear momo instead of momos 😊❤ and yes, soy sauce or sugar is not used in momo but still it it looks very mouth watering 😋🤤❤

Momo got super popular all over India now. Honestly, Nepali food is underrated. You should explore some of it, along with North East Indian cuisine. It's actually very interesting 😊

You cant fake the kind of food enjoyment that gives you hiccups. Thanks for keeping it real with us as always Andy, and have a great 2024!

Ajinomoto is a very popular Japanese brand that makes MSG -- I suspect that's the one that begins with "a" that you're thinking of. for some reason, that's the brand I always get but you're right, MSG is the major ingredient in most Asian chicken stock powders and other things, too. I finally made friends with MSG a few years ago (my reasoning was that if it gets me to eat more green veggies, it's a benefit) and I LOVE it. "gyoza" is the Japanese pronunciation of Chinese 餃子, a.k.a. jiaozi, the OG Chinese dumpling. those hiccups made for a fun surprise ending!

Looks good chef! Strictly speaking only for Nepali momo, soy sauce is not used at all in both the filling or the dipping sauce (achar). No vinegar or sugar in the sauce either! We tend to use lemon/ lime strictly. Fresh Coriander, toasted sesame seeds, Nepali Szechuan pepper are all good additions to the sauce to make it more Nepali (and more tasty 😉)

In Nepal, we just roll the entire dough into a large sheet and then use the rims of a steel cup to just cut the dough into perfect circles and also each piece of momo has the same thickness of the skin. Also thanks Andy for showing the world this greatly underrated dish!

I was thinking about what made "Andy Cooks" such a success. I think it's because Andy, Bae, and his team are so approachable so we don't hesitate to invite them into our homes. Congratulations on your success, Andy and team.

I’ve never thanked someone for a commercial but your description of the Made-In cookware is helpful to understand what I should look for in buying pots and pans. Thank you.

I love how authentic you are, in your cooking and your personality as a whole. Keep up the brilliant work, Chef 🤝

Love all your videos. You’re real. Everyone messes up from time to time. I’m glad you show it. Thanks Andy!!

Mate. You're teaching me some new recipes to make for my family and entertaining with the fun and spontaneity of your videos. Legend. thanks

Hello Andy, my fiancé and I are big fans of your cooking show. When we watched the episode featuring a dish I prepare and enjoy nearly every day, I couldn't resist sharing our appreciation. If you ever find yourself back in Sydney, I'd love to cook Nepalese momo for you to try! 😊

Much love Andy! ❤ Great tutor vid on making the dough and the technique on the folding process. Gonna make these at home soon!

New kitchen is amazing - congrats on all the success. You folks deserve it. Thanks for such great content

Awesome new kitchen area! You deserve it with all the amazing dishes you cook. Love watching you cook! I wish I could taste the food!!!❤❤❤

Momos, Tingmo, Datshi, Laphings are my absolute favourites. I would really like to thank my Nepalese, Bhutanese, Tibetan mates for introducing us to this amazing food. - An Indian.

Omg Andy represented Nepali cuisine 🤧❤️ I'm so honoured 🙏

Your new kitchen looks great. I love watching you cook so many different foods. Thanks.

Congrats on your success! I liked the vids from your (home?) kitchen around Xmas too-seemed authentic. Thanks for your content!

Love momo! First had it last year at a Nepalese restaurant near a convention I went to. Every bar/pizza joint in a 5 block radius was packed because of the con, but the Nepalese place was easy to get into. It was so tasty and much better than the random bar food I could get at any time that we went back the next night, too!

Andy- I've really been enjoying your videos with the recipes and chill vibes. Congrats on the sweet setup, you should be proud of it! Looks great!

Tell you what the feeds you make and the way you make them like; literally anyone can make them but the way you do it; it`s straight forward and enjoyable to watch and learn; That`s why people love your channel mate.

Love the last part...hiccups😂 Lovely recipe for CNY small gathering. Thank you Chef Andy

You’re a legend leaving the hiccups in 😂 and the kitchen looks awesome!

Setup looks great, congratulations! had Momo's while on a trip to Northern India, absolutely loved them, so i'm very excited to try these!

My favorite cooking channel and it get's better every time. Lovely new kitchen! Have a great year!! Cheers!

Love the new set bro ❤ you guys are killing it

Nepalese momo is a rockstar in the dumplings game. In Nepal the authentic momo filling is made of juicy Buffalo meat (other fillings are pork, lamb, chicken, or veggies) and the ingredients used (for either filling or sauce in no particular order) are Szechuan peppercorns, Nepalese hog plums, green onions, coriander, ground cumin, roasted peanuts, and roasted sesame etc which are authentic to Nepalese region and I think is what elevates Nepalese momo from all other dumplings. The flavors in the Nepalese momo sauce are bowl licking scrumptious. Great video Andy! If you ever get a chance to go to Nepal I would urge you to try all the different Buff dishes that's available along with Buff Momo. They're a delicacy in the country. Edit: Just wanted to add that those are not at all authentic Nepalese momo but you can always improve. Start with not cooking the fillings before wrapping as they're supposed to be finely chopped and steamed that retains the juices and freshness. Try using proper ingredients in the sauce as well to get closer to the authentic taste.

I’m making these for a new coffee shop start up I’m doing , so thanks for the recipe , looking forward to giving it a try

Super chef!! My friend from Nepal would stream the momos not on top of water but beef broth with the bones in. Yumm!! Chef’s kiss!!!

i am nepali and it is the most eaten food of nepal and love from nepal❤❤❤❤❤🎉🎉🎉🎉

The way you wrapped momo As a Nepali you did amazing authentic way ❤❤ Thank you for making our food ☺️

The new studio is stunning Andy, what a joy that must be I am so happy for you.

Momo's one of my favorites... the sauce that the chef made complements the momos well... honestly one must try

Hey Andy, thanks for featuring Nepalese cuisine!🇳🇵🇳🇵 Your momo-making is impressive, especially with our favorite dish. Enhance the sauce with ground roasted sesame seeds, peanuts, and white soybeans for authenticity. Momos' wrapping techniques vary with filling, offering visual cues to ingredients. Try buffalo momo-it's my favorite! Hoping for more Nepalese cuisine in future videos. Take it positively! ❤ Stay safe, focused, and happy!

My brother-in-law is from Tibet and making momo with him and my sister's family is the best! He tends to use beef mince and they are steamed over a broth made with beef bones. It's great fun shaping the momo as a family, seeing who has the neatest techniques and who has the most artful shapes (and who is completely useless at this!). I think the first style you made is what my bro-in-law calls "money bags".

Love the kitchen studio! Here's to another wonderful year! ✨️

Those pans are just up my alley... Can't wait to see if they have a set I can afford! Thank you for showing them to us! The momos are to yummy too...

The vinegar gives you the little extra moisture to work the dough easier, but evaporates off easier than water so you get a lighter flakier dough. You can also use vodka.

For the red chutney, I also use red bell pepper and avoid the sugar. It gets amazing red color and tastes better. Anyways, we can also use red chillies but I want even my kids to savor the dish...

Great video Andy.First time watching you and it was Really Chill. Loved your lil bits of humour. Keep it up man

I'm extremely excited about this video. My grandson is autistic and has many other issues. He became interested in Japanese food. I'm no chef, but I've been cooking since I was very young. I'm Italian, so I mostly cook Italian & American food. I'm so Happy I found you on RU-vid shorts. I'm now subscribed to you're channel. I'm Truly Grateful. I can now make Dumplings with my Grandson. I've been looking for something, that will bring us closer. Thank You for all you're hard work. And you're Wonderful videos.. May God's Blessing's Always Surround You & You're Loved Ones.. Much Love from America

One tip I learned from a Nepalese chef. That I personally hold in high regard. Roll the whole dough out as thick or thin as needed. And use a scone ( could be called a cookie cutter ) cutter, bigger than needed ( allowing for shrinkage ). This way, it mitigates shrinkage. His momos were absolutely delicious, either steamed or fried.

I am even a bigger fan of Andy Now. Welcome to the exciting world of taste Andy. Your Nepali fan!!!

As an apprentice chef in Aus, I must say I appreciate and love all your content as I am continually learning lots from it. Thankyou Chef and the team.

thank u andy another fantastic vid and congrats on new kitchen!

The momos I had from a Nepalese place in Melbourne is the best I ever had. I still feel the warmth of their chicken momos soup. I keep trying momos anywhere I go in the UK, but never found anything close.

Wow the new kitchen studio looks sick mate! Congratulations

Tried and they turned out delicious! Perfect nepalese style. Thanks Andy!

Beautiful new kitchen! Many great meals to come 😊 The momo's looked delicious. ❤

had Momo for the first time a mobth ago at a Nepalese restaurant here in the City... amazing, I can see why they are very very Popular!!!

Msg is called 'Ajinomoto'. Also would add roasted peanuts on the sauce, it makes it 10x better. Love the video. Lots of love from Nepal ❤❤

Congratulations on your beautiful new kitchen. Oh my goodness, looks so delicious!!!

Yo, Chef, thanks for the great content and awesome recipes! Love you all!!

Thank you for calling it MO:MO and addressing it. Love your videos❤

Blending the sauce with roasted peanuts, roasted sesame seeds and nepalese hog plums (we call it Lapsi) takes it to a whole different level.

Hello Andy, I love your channel and your authentic recipes from all over the world, thank you so much, you are a huge inspiration for my daily cooking skills. The new kitchen looks great, although I think the shelves on the left would look more balanced. Greetings from Germany

Chef Andy, I for one love your kitchen, I’m jealous, but good for you, and cheers to your success. Love watching you cook, fun and interesting, and your meals look delicious.

Andy should try growing chillies. Its easy and you can pluck em fresh and use.

I lived in Nepal when I was a kid for I believe 2 years. My favourite nepalese food is momo. The school I went to served chicken and buffalo meat momos on Mondays. I wish I could go back and have a bite of it again

I was so excited when I saw the title. I always watch ur videos in tik tok and i LOVE them. Thank you for cooking every Nepali's favorite dish. Its an honour. We don't add green chilli (may be chilli powder) because you can always make spicy chutney :) . BTW I use the same recipe for my chutney too like EXACTLY SAME. Thank you again.

Love thw new srudio kitchen and canmot het wnoigh of watching the master Andy cooking up a storm and enjoying the fruits of laboour, what an awesome down to earth talwnted guy he is

Andy, you're a legend for making momo! Much love ❤ 🇳🇵

Awesome…Momos are very popular in our country Bhutan as well. Good to see the food of our culture being shared. Thank Andy for wonderful video. Cheers!

The video quality is incredible. Great new setup Chef

I love dumplings, Especially Momo!!! The kitchen looks so good!! Love it!!😃😎

Momo looks good! Tibetan food definitely left its mark in nepal, india and now Asia.

Can we get a full kitchen tour, please? Maybe not much to see, but I like the behind-the-scenes stuff.

I love MSG. I keep it next to my stove and use it in a lot of things, not just Asian foods. When I taste something and it’s not quite right, but the seasoning is, I add a pinch of MSG and it transforms the dish; it’s particularly good in gravy.

You're my favourite food youtuber Andy. Your content is excellent & wholesome. Love from India.

We Nepalese only care about three things: Mount Everest, Gautam Buddha and the correct pronunciation of momo.

Love these. In Nepal buff momo are famous. I would like to see if beef momo would taste good. We also have different types of sauces. Some use sesame, some peanut or soybean. Maybe you can try those too.

For making the momo wrapper, what we used to do was to use more dough and make a large thin roti kind of and just use any steel cup to cut the dough. its much more easy and efficient to make momo.

Thank you for presenting the MOMO Chef. Andy. Always my favourite food!!

Andy, thanks for covering momos! I have introduced momos to so many of my friends here in the US and it’s hands down their favorite Nepali food. Momo is life, literally. Lots of love 🇳🇵

FUCKING Finally. I always figured you would know how to make these as there's a huge Nepalese population in Australia. Glad to know my request is fulfilled with this one. And YES! they are the best variation of dumplings anywhere.

A fine momo recipe. Andy acting like he's still celebrating the new year (hiccup). Fantastic new crib, Andy. I bet Catelyn had a hand in decorating the background set.

Congratulations on the new kitchen!! Keep up the good work, love watching your videos! I am from Delhi, India and momos are like our universal favorite!!

Wow Thanks Chef for Cooking Momo It’s One of our day to day Tibetan Cuisine. Next time try making ShayFaley.

Thank You 🙏🏻 finally after thousands of requests, you made a Nepali 🇳🇵dish called momo ❤ loads and loads of love ❤️and support and again appreciate you for being such a respectful towards our culture 🙏🏻

Also if you can’t get hold of the precut and perforated papers you can use a hole punch on your folded cartouche. Works a treat.

The hiccups at the end made me chuckle. Thanks for what you do Andy!! Looks delicious!

The man who cooks for his wife, is the man with the soft soul...Your efforts and humbleness brought you here bro...I appreciate your love towards Indian cuisine as i have seen some of them in shorts....Congratulations & enjoy your making in a new kitchen....Love from BHARAT (INDIA) 🇮🇳🙏🙏

I knew a real Tibetan woman and she made Momos for us from minced meat, onions, salt, pepper and sellery. They were wrapped in wheat dough like yours. She simply put them into the soup. They eat that soup on several days to great the new year and drink beer (chang). Your hickup at the end…😂

Great video as always. Just 2 things, the chutney needs "Timru" which is a kind of Sichuan pepper adjacent. It gives a different kind of heat. & when steaming, you add the vegetable offcuts/Meat bones to make a stock with some seasonings of your choice. Free soup & the momos taste better.

Congrats on the kitchen! Looks lovely mate 🎉

Andy and momos never disappoint us ❤

Love the new kitchen! The momo’s look yum! But I’m with Mitch on the heat level. 😬

Excited to see you create in your new kitchen. Looks so great!! ♥️ I need to learn how to cook properly in stainless steel. I have a very good quality pan but when I cook in it the base needs soaking every time! Food like this is my favourite. And you getting the hiccups is hilarious. Happy New Year Andy!

Learn so much every time I watch ,thanks 🇨🇦

We Indians have adopted it as a street food😂 love to Nepal for this awesome dish❤ Edit : stop fighting in the comments ffs. The Indian version of momo is amazing, you just have to try it from the right place.

It's awesome that you're promoting Nepali dishes! 🇳🇵 Besides momo, you should try dry and soup laping and sel roti etc. They're delicious too.....!

Congratulations on your new kitchen! I hope it serves you well.😊

We usually cook the veggies while steaming and that's for the last part because we like to season the veggies and let it soften while we make the dough and shape it

I’m Nepali and I make momos every now and thn. Uncle Andy you made all our Nepalese ancestors cry by adding vinegar, soya sauce and brown sugar.. brown sugar ? 😩😭😭

Nepalese dumplings(momo) are treated with high regard here in India. They are just too good.

Beautiful new set Andy and co.!

My mouth started watering at the end! Momo are heaven.