In recent years, a new snack called Momo has got popularity in Bangladesh for its unique look and yummy flavor. Momo is one of the most special dishes in Nepalese cuisine. Nepali Momo is a type of boiling dumpling. Let’s take a look at the history of Momo. We shall also share the 5 best Nepali Momo recipes to try at home.  History of Momo At a Glance  Besides Nepal, Momo is a customary delicacy in many countries worldwide including Tibet, Bhutan, Bangladesh, and India.  However, its still a mystery where it got its name. However, the Newar Community of Nepal believes that the method of cooking Momo has come from Tibet.  Newari people were accustomed to traveling to Tibet for trade which might be the reason behind the origin of Momo in Nepal. Another reason might be the use of Tibetan ingredients in Momo including local vegetables, spices, buffalo meat, chicken meat, or goat meat. Read More: 5 Yummy Samucha Recipes for Evening Snackers How To Cook Momo? Nepali Momo is made with a filling of vegetables or meat mixed with a combination of ground coriander, ginger, turmeric, cumin, and chili.  You can prepare momo easily at home as it doesn’t need any special ingredients. All the ingredients you require to prepare momo are available in your kitchen. But you need to have a special appliance to prepare Momo that is called Dumpling Steamer. Another thing you need to prepare or cook Momos is an easy and fun way that is a helping hand to help you with cooking in the kitchen. With the help of more hands, you can prepare several dumplings fastly and quickly.  Read More: 5 Bangladeshi Winter Recipes Using Date Jaggery 5 Nepali Momo Recipes to Try at Home Chicken Momo Ingredients of Stuffing 200 gm chicken, 1 tsp soy Sauce, ¼ tsp Salt, 2 tsp Green Chilies, ½ tsp Ginger Paste, ½ tsp Garlic Paste, 2 tbsp Chopped Onion, ½ tsp Cooking Oil, ½ tsp Black Pepper Ingredients of Wrap 1 cup Flour, ¼ tsp Salt, ½ tsp Oil, 1/3 cup water  Instructions: First, mince the chicken nicely using a food processor. Then take a large bowl and mix chicken with soy sauce, salt, green chilies, ginger paste, garlic paste, onion, and cooking oil. Keep the mixture aside for rest. Next, take another bowl and mix flour with salt and oil. Add water gently as long as the dough is consistent.  Kneed finely and add little oil and let the dough set for some time. Now divide the dough into some parts and give them a spherical shape until it has a 2.5-inch diameter. Fill each part with the filling and gently seal the wrap using little water and steam for 10-12 minutes. Now, your chicken momo is ready to serve.  Read More: 5 Yummy Duck Recipes to Warm Up this Winter Vegetable Momo Ingredients of Dough for Wrapper: flour : 3 cups, Oil: 1 tbsp, Water: 3/4 cup or as required, Salt to taste Ingredients for Vegetable Filling: Cabbage: 1/4 cup (finely chopped), Carrot: 1/4 cup (grated), Spinach: 1/2 cup (finely chopped), Spring Onions: 1/4 cup (finely chopped), Ginger: 1 tsp (finely chopped), Garlic: 1 tsp (finely chopped), Green Chillies : 3-4 (finely chopped), Cheddar Cheese: 1/2 cup (shredded), Black Pepper Powder: 1/2-1 tsp (Freshly grounded), 5 Spice Blend: 1/4 tsp (Fenugreek seeds, fennel seeds, Mustard seeds, Cumin seeds & Sesame seeds), Soy Sauce: 1 tsp, Oil/Butter: 1 tbsp, Salt to taste Instructions for Dough: First, take a bowl and mix flour, oil, and salt. Add water slowly so that you can prepare the dough that will become homogeneous in texture. Cover and allow the dough to rest for 30-40 minutes Instructions for Stuffing:  Take a pan and saute chopped ginger and chopped garlic for a second. Next, add the all chopped vegetables and cook them for 2-4 minutes. Now add black pepper powder, and salt and mix them well. Minimize the flame and add shredded cheese. Remove from the heat and put it away to become cool. Then add soy sauce, five spice blend powder, and mix together.  Making Momo Wrapper: Now knead the dough nicely and Divide the dough into several parts. Take each part and flatten it with a rolling board and fill with filling close the edges with your fingers and steam them for about 8-10 min. Serve hot with Chutney or sauce. Read More: 5 Yummy Winter Pitha Recipes for Diabetics