“Momo" or dumplings originating from Nepal and Tibet typically consists of either meat or veggies as filling with dough wrappers. Momo has spread in South Asia, popular in Kathmandu, and other countries such as India. Momo is a big part of our cultural identity and is known as one of Nepal’s major dishes. We often have this dish for occasions such as birthdays, family gatherings, and holidays such as "Bhai Tika" where siblings celebrate their bond. 

My dad told me about his migration here and how he was glad to discover Nepali restaurants in New York. It’s nerve-racking, having to move from one country to another. However, the familiarity of the food gave him the feeling of home, as though he never left. Of course, their main courses were Momo, but to his surprise, with altercations such as adding “Johl” or broth, and frying them. 
When my parents got together, they started making Momo homemade. However, their methods were closer to Tibetan style, creating them shaped as moons rather than the original roundness. My parents learned to make this dish from their parents, to then pass it on to my brother and me. We’ve enjoyed Momo since we were kids and learned how to make them. I enjoy this tradition which connects me with my native roots. I hope to pass this on to my kids in the future and continue this generational teaching of Momo. 

– Karla Gurung

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