When we moved to the city, several people told us about this Tibetan-Nepalise restaurant.

Everyone said we had to try their momos.

So that was how I got to try nepali dumplings for the first time.

And I loved it!

I had been in the United States for many years now, and I thought I had tried all the ethnic foods available in this country.

But I was wrong.

I’ve only tried vegetable version, but it was so good that I didn’t even want to try the meat version.

Last weekend I was in the mood for momos.

We usually get them from our favorite restaurant, but since I had a lot of time that day, I decided to make them myself.

I like my dumpling filling simple.

I’ve experimented with different things, like tofu, mushrooms, vegan meat, etc, but I always preferred my simple version.

Garlic, onion, cabbage, and green onion.

That’s it.

This time I used Napa cabbage and an addition of kale just because I had some of these I needed to use up.

It worked beautifully.

To tell the truth, this was my second time making momos.

The first attempt was not very successful.

I made a mistake and made the wrappers too thick.

I didn’t know it gets puffy when steamed.

They were mostly fine, but the top part where the wrapper was gathered turned out to be too thick.

I still remembered the mistake, so this time I was careful when I flattened the wrappers and folded them.

I think I did a pretty good job this time.

They look so good!

And they tasted awesome!

This time I made the sauce, too.

Garlicky and gingery.

A bit spicy.

So good.

Oil, garlic, ginger, crushed red chili pepper, tomato paste, fresh tomatoes, water, sugar, soy sauce, vinegar, salt, cashew nuts (for thickening).