Momo is a type of South Asian dumpling. This dish is believed to be Tibetan origin and since then has speared to neighboring countries along with the influx of the Tibetan diaspora.  It is a type of steamed dumpling with some form of filling. Momo has become a tradition delicacy in Nepal, Bhutan and India.

A simple white-flour-and-water dough is generally preferred to make the outer momo covering. Sometimes, a little yeast or baking soda is added to give a more doughy texture to the finished product. The dough is rolled into small circular flat pieces. The filling is then enclosed in the circular dough cover either in a round pocket or in a half-moon or crescent shape. People prefer meat that has a lot of fat because it produces intensively flavored juicy momos. A little oil is sometimes added to the lean ground/minced meat to keep the filling moist and juicy. The dumplings are then cooked by steaming over a soup (either a stock based on bones or vegetables) in a momo-making utensil called mucktoo. The dumplings may also be pan-fried or deep-fried after being steamed.

There are typically two types of momo, steamed and fried. Momo is usually served with a dipping sauce (locally called chutney/achhar^[8]), normally made with tomato as the base ingredient. Soup momo is a dish with steamed momo immersed in a meat broth. Pan-fried momo is also known as kothey momo. Steamed momo served in hot sauce is called C-momo. There are also a variety of dumplings of Nepal found in the Indian state of Sikkim and Darjeelingdistrict, including tingmo and thaipo.