Momo comes in more styles than most people realise. And each one tastes completely different. Once you know the difference, ordering becomes the best part.
This guide breaks down every type of momo so you can walk in, order with confidence, and enjoy every bite.
What Exactly Is Momo?
Momo is a Himalayan dumpling from Nepal. You get thin wheat dough wrapped around a spiced filling — chicken, beef, pork, or vegetables.
It’s always served with achar — a roasted tomato and sesame dipping sauce. That sauce is non-negotiable. It pulls the whole dish together.
Simple concept. Seriously good flavour.
What Are the Different Types of Momo?
There are five types you’ll come across at a good Nepali restaurant. Here’s exactly what makes each one different.
1. Steamed Momo
Steamed momo is the original. You get soft dough, juicy filling, and clean flavour — nothing else in the way.
Steam cooks it gently, so the meat stays tender and all the juices stay locked inside. You dip it in achar and eat it fresh.
If you’ve never had momo before, start here.
Best for you if: You want to taste momo in its purest form. At Momocha: Chicken, buff, pork & veg — from $15.50.
2. Jhol Momo
Jhol means broth in Nepali. Your steamed momo sits inside a warm, spicy, sesame-tomato soup.
The broth is bold and rich. It soaks slightly into the dough as you eat. Every bite gives you dumpling, soup, and heat together.
You won’t find this style everywhere in Sydney. At Momocha, it’s the dish most customers come back for.
Best for you if: You love bold flavours and warming food. At Momocha: From $17.50.
3. Kothey Momo
Kothey momo gives you two textures in one dumpling — and that’s exactly why you should try it.
The bottom gets pan-fried until golden and crispy. The top gets steamed until soft. You get crunch and chew in every single bite.
It’s the most texturally satisfying thing on the momo menu.
Best for you if: You like a little crunch but don’t want fully fried food. At Momocha: From $17.50.
4. Kathmandu Momo?
Kathmandu momo is fully deep-fried. The whole dumpling goes golden and crispy all over — while the filling inside stays moist and flavourful.
You eat it with a tangy chilli chutney that cuts through the richness perfectly.
It’s the boldest, crunchiest version of momo. Great for sharing.
Best for you if: You love crunch and want something fun to share with drinks. At Momocha: From $17.50.
5. Sadheko Momo
Sadheko Momo is served cold — and it surprises most people in the best way.
Steamed momo gets tossed in mustard oil, green chilli, fresh coriander, and onion. The spices soak into the dough and create a bold, punchy flavour you won’t find in any other style.
Best for you if: You love spice and want something you’ve never tried before.
Which Momo Filling Should You Pick?
Your filling choice matters just as much as your cooking style. Here’s a quick guide:
- Chicken — Mild and tender. The easiest choice if you’re new to Momo.
- Buff (Buffalo) — Rich, bold, and the most traditional Nepali filling.
- Pork — Juicy with a deeper, fuller flavour. A favourite for meat lovers.
- Vegetarian — Light, fresh, and full of flavour. Don’t underestimate it.
At Momocha, all four fillings are available across every momo style. Click here to see the menu
Is Momo the Same as a Chinese Dumpling?
They look similar — but they taste completely different.
Nepali momo uses ginger, garlic, timur (Sichuan pepper), and fresh coriander. That spice profile is uniquely Himalayan. Chinese dumplings tend to use soy-based seasonings, and the dough is thinner.
The achar sauce also has no real equivalent in Chinese cuisine. So no, they’re not the same dish.
Which Type of Momo Is the Healthiest?
Steamed momo is your best option if you’re health-conscious.
No oil. No frying. Just steam. You get all the flavour without the added fat. Jhol momo is a close second — the broth adds depth without heavy calories.
Is Momo Spicy?
It depends on what you order.
Steamed momo is mild. Kothey and Kathmandu sit in the middle. Jhol Momo has a decent kick. Sadheko Momo is the spiciest of all.
Not sure about your spice tolerance? Start with steamed and work your way up.
Where Can You Try Every Type of Momo in Sydney?
At Momocha in Strathfield, you can try all five momo styles with four filling options — all made fresh daily.
You’re 2 minutes from Strathfield Station. Walk in, sit down, and let your first order change how you think about dumplings forever.
📍 48A The Boulevarde, Strathfield NSW 2135 🕐 Open daily: 11:00 AM – 11:55 PM
Frequently Asked Questions About Momo
How many types of momo are there?
Five main types — steamed, jhol, kothey, Kathmandu (fried), and sadheko. Each one is cooked differently.
Which type of momo should you try first?
Start with steamed momo. It’s the mildest and gives you the clearest taste of what momo actually is.
What does buff Momo mean?
Buff means buffalo meat. It’s richer and bolder than chicken — and the most traditional Nepali filling.
Can you eat momo if you’re a vegetarian?
Yes. Vegetarian momo is available in steamed, jhol, and kothey styles. The filling is usually spiced cabbage, tofu, or mixed vegetables.
What is Momo Achar made of?
Achar is a dipping sauce made from roasted tomatoes, sesame seeds, garlic, ginger, and dried chilli. It’s served fresh with every order.
