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!

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.

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!

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!

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.

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!

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.

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

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

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!

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".

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.

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.

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 have a momo shop 20 min from my house somehow. Absolutely love them.

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! 😊

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 ❤❤

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.

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’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.

Wow the new kitchen studio looks sick mate! Congratulations

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

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

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

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

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

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

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

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!

momo originated in Tibet and was introduced to Nepal by Tibetan immigrants who settled in the Kathmandu Valley. Over time, momos have become an integral part of Nepalese cuisine and culture, particularly in the Kathmandu Valley and now across Asia. Nepalese foods are so underrated. 👍

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

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

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!!!

MOMO is love. Appreciate it for the video. Buff momo most of the Nepalese preferred

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

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...

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!!!❤❤❤

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

I worked for years with Nepali folk, and one of the girls - damn she made the BEST momos ever. the tomato dipping sauce was unrepeatable!..... Momos utkr̥ṣṭa thi'ē.....Namaste!

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

Love the new set bro ❤ you guys are killing it

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.

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.

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

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

My wife and I make these once a month. She is from Nepal and a Newari. I went out there and learned the masala mixtures and achairs. I love it. So tasty!

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

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.

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) 🇮🇳🙏🙏

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

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

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

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 🙏🏻

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.

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!

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.

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…😂

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.

He almost did the wrapping perfectly. Well done for someone who doesnot do it quite often.

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.

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

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...

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

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 🇳🇵

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.....!

You should have your cookbook upright on the back shelves.

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 KZfaq 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

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

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 ? 😩😭😭

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

I love momos; they always remind me of home. The way my mom cooks them is so comforting. The popular one is buffalo momo, from where I am in Kathmandu. I always love the way you cook. Thank you, Andy, for reminding me of my country, Nepal 🇳🇵. I've been in Australia for 6 years now.

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

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

There is a take away momo shop near where I live, and they are amazing. Made using fresh, quality ingredients, freshly steamed to order, they taste so good. I get them at least once a week.

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 and momos never disappoint us ❤

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.

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

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

Awesome work Andy. New studio looks littt 🇳🇵

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

I miss my home a lot especially the food. If there was a foodchain for cuisines. Nepalese food will be at the top for me. EVERYDAY!

Have you heard of yomari (Newari dish)? It's one of the ethnic dishes of Nepal. Please try it. I hope you both will like it.

Love the new kitchen! You should consider raising the camera just a bit, so you don't catch the LEDs under the shelves in the bagground! Happy new year!

Massive respect to you calling MOMO only ,this is the correct term. In Nepal we eat Momo all day long , any seaason ,day or night even in our sleep we dream about momo😂😂.MoMo is love😍😍

I really appreciate that he reads the comment and is willing to correct himself. Really a humble and down to Earth guy, I admire that

the MSG that starts with "A" is Ajinomoto, renowned Japanese MSG brand in Asia.

Thanku 🇳🇵from 🇮🇳 for Momos. Every 21st century Indian kid grew eating momos esp those in Delhi.

You can use the outer cabbage leaves instead of the paper in the steamer baskets

Yes finally we got andy to make some momos!! Jai nepal and thx for tibet for creating the original base (altho we made it better and diff)

That's a spotless kitchen chef !!! ...

Absolutely delicious. Nepalese Momo are the best food ever..

Momos originated in Tibet…the Tibetan refugees did bring it with them to the neighboring countries of Nepal, Bhutan, and India. :)

I drive 1 hr to a Nepalese restaurant to eat these along with some nice lentil soups they serve. It is best comforting food i think😅

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.