1. Momo CraveIt's Sukuti Momo
38-07 69th St., Woodside; 718-255-1714
Mingma Sherpa, born in Kathmandu, specializes in what can best be described as Fusion Momo in her restaurant, which opened in 2018. Taco Momo with guacamole, tomato and black beans pays homage to the Mexican food trucks that are near Roosevelt Avenue and Tandoori. Momo served a skewer and nodded to Nepal's neighbor India. They are both delicious and inventive, but the most sought after is one of the most traditional, the Sukuti Momo. Golden roast croissants filled with beef are tossed with soy sauce, chilli and ginger and topped with meaty pimples from "Buff Jerky" – the air-dried buffalo called Sukuti – and fresh coriander, tomatoes and onions. The resulting buff-on-beef combination with its hearty, slightly sweet taste may be reminiscent of Indian-Chinese cuisine, but according to Mingma, it's only Nepalese.
Second Lhasa fast foodSha Sha is
37-50 74th St., Jackson Heights; 646-256-3805
Despite the name, the Momo has no place in Chef Sang Jien Ben's legendary hidden Tibetan restaurant in Jackson Heights. As soon as you discover the sign in the anteroom, hike backwards, where you will be rewarded with the intoxicating aroma of sha momo, juicy beef dumplings, and freshly steamed to order. Seasoned with Sichuan pepper, celery, ginger and garlic and served in a bamboo steamer, the round pleated dumplings are reminiscent of Xiao Long Bao or Chinese soup dumplings. Like XLB, they go well with the black vinegar on the table, but the aggressive chili sauce also has its fans. These iconic Momo have not only made the humble place a dumpling destination, but are also on the menu of a chic Elmhurst outpost called Llasa Fresh Food.
3. Phayuls roasted beef momo
Phayul 1, 37-65, 74th St., 2nd from left, Jackson Heights; 718-424-1869; Phayul 2, 37-59 74th St. (entrance at 37th Rd.), Jackson Heights; 718-433-9696
Photo: Melissa Hom
Chef Chime Tendha's Phayul is certainly the only Tibetan restaurant in New York that has two locations directly opposite. The original is on a narrow staircase and, like many other Momo rooms in the district, has the dilapidated appearance of a hidden house with an open kitchen. The newer place is decidedly fancier, with flock wallpaper, a chandelier with blue-red lights, and round gold-plated plaques of Buddhist religious images. Both serve really amazing fried beef momo. The roast turns the pleated round packets into golden brown delicacies, whose crispy coat envelops a juicy, boiling hot core of beef with Sichuan pepper, ginger and red onions. They are great on their own and are even better for a bit of black vinegar and one of the two hot sauces: a chili paste, as is common in Chinese restaurants, and an orange-colored Tibetan sauce called sepia, a mixture of chilli, Ginger, garlic and onions.
4th Woodside CafeMomo in pink cream sauce
64-23 Broadway, Woodside; 347-642-3445
Photo: Melissa Hom
When the Woodside Cafe opened in 2010, the awning promised Italian food in addition to Indian, Nepalese and American cuisine. The menu even offered perfect pasta puttanesca. Today almost all of them are Nepali, but fortunately, New York's only momo with an Italian accent remains – essentially Momo alla Vodka. The head chef Purushotam Khadgi comes from Kathmandu, the capital of Nepal. However, he worked for a decade at Sotto Cinque in Manhattan's Upper & # 39; s East Side, where his signature "Momo in Pink Cream Sauce" comes from. Since many South Asians don't drink alcohol, Khadgi doesn't use vodka, but the dumplings are pretty. For an extra kick, ask for a spicy sauce.
5th MomochaiBeef Jhol Momo
57-16 Woodside Ave., Woodside; 347-730-6089
"When it's hot, it's momo soup," Subash Lama says when asked about the sesame-scented room temperature broth that Jhol Momo bathes in this little restaurant just outside Jackson Heights' Momo Ground Zero in Woodside , Any other restaurant that makes Jhol Momo or dumplings in broth serves them in a spicy soup, but Lama's sister Januka Maskey has decided to prepare the dish as it does in Nepal in the summer. The result is a wonderful contrast: piped beef dumplings in a cool sesame sauce, ground soybean and coriander, which tastes more oriental than the Himalayas. The meat in the thin-skinned, crescent-shaped momo is freshly ground daily, which leads to an almost fluffy consistency.
6th Nepali Bhancha GharGoat Jhol Momo
74-15 Roosevelt Ave., Jackson Heights; 718-806-1409
The Jhol Momo – dumplings in a clear-headed chicken and tomato soup, seasoned with garlic and green chilli – is a revelation in this restaurant, whose name means "Nepali eatery". Most people get beef, but the sleeper is the goat. The musk meat is wrapped in a strong green shell, which gets its color from spinach and withstands the soup well.
7. Lungta Asian Bistros Beef C Momo
75-16 Broadway, Elmhurst; 917-745-1777
"C" stands for Chile at this point in Elmhurst, which is named after the wind horse, a common figure on Tibetan prayer flags. When you order the C momo, you get eight crescent-shaped dumplings, glazed with sweet and spicy chilli sauce, on a bubbly bed of onions and cabbage. The scorching hot plate releases almost as much steam as a horse that climbs the cool peaks of the Himalayas. Take part in the show as the orange-red dumplings cool off. If you look up while eating, you will notice that the blanket with a golden Dharma wheel on it is the same color as the momos, an auspicious and tasty coincidence.
8. Emchi Momo by Prince Ama Himalayan Halal Kitchen
37-56 74th St., Jackson Heights; 718-406-9036
When is a momo not a momo? If it's an Emchi Momo, a fluffy, steamed bun filled with ground beef, seasoned with soy sauce and black pepper. This novelty is served in a set of four together with fiery radish cucumber, an equally hot sauce, a small bowl of beef broth and a side salad from a hidden kitchen in the background Prince Kabab & Chinese restaurant, Walk past the steam tables and find a red and gold seating area adorned with large photos of life in Tibet. As in many Tibetan restaurants, there is an altar above the cash register with a photo of the Dalai Lama. caught in the middle of the bite, he still creates a smile. When asked about the importance of emchi, the woman behind the counter said it meant American. Perhaps the American part of this menu is the side salad.