By Devi Poojari
November 10, 2025
While similar in essence—momos and dumplings are often used interchangeably to describe parcels of meat and vegetables that are steamed or fried. Although the momo could be classified as a type of dumpling, the latter does not limit itself to be associated in reference with just a momo.
While the momos originated from Tibet and Nepal, dumplings are native to China and have many types.
The dough of momo wrappers are predominantly made using all-purpose flour whereas dumplings use other varieties such as potato flour or rice flour.
Momo fillings are limited to savoury minced meats and vegetables; dumplings include an assortment of vegetables, tofu, seafood, mince as well as sweet bean pastes.
Momos tend to be spicy and aromatic due to the use of ginger, garlic and coriander while dumplings tend to be milder in flavour as a result of using ingredients like soy sauce, spring onions and chives.
Momos are famously eaten steamed or deep-fried; however, dumplings are eaten steamed, deep-fried, pan-fried as well as baked.
The condiments for momos typically include a fiery roasted tomato chutney flavoured with garlic and red chillies while dumplings are eaten with lighter, soy-based sauces, infused vinegar or sesame dips.