RECIPES

• A good resource for Nepale momos:
  "Yo' momo! Nepal Cuisine knows how to make dumplings"

DUMPLINGS ALONG THE HIMALAYAS
Momo, the Tibetan and Nepalese equivalent
Mog, Nepali
Buuz, Mongolia
Jiaozi, the Chinese equivalent
Manti, the Turkish/Afghan/Armenian version
Pierogi, the Ukrainian/Polish/Lithuanian equivalent
Pelmeni, the Russian equivalent
Mandu, the Korean equivalent+

More Varieties of Momos:

Variety of Momo recipes from Wikipedia:Meat: Different kinds of meat fillings are popular in different regions. In Tibet, Nepal, Darjeeling district, Sikkim, Bhutan and North-East India, chicken, goat meat, buffalo meat, beef, yak meat and pork are the most popular, while in Ladakh, lamb and yak meat are common. Minced meat is combined with any or all of the following: onions/shallots, garlic, ginger and cilantro/coriander. Some people also add finely puréed tomatoes and soya sauce.[2]Vegetables: Finely chopped cabbage, potato or chayote (iskush) are used as fillings in Nepal, Darjeeling, Sikkim and some parts of India.
Cheese: Usually fresh cheese or the traditional chhurpi is used. This variety is common in upper Nepal, Bhutan, Sikkim and Darjeeling.
Snickers or Mars Bar: An original sweet momo sold mostly in some tourist areas of Nepal.[3][4]
The dough is fashioned into small circular flat pieces. The filling is then enclosed either in a round pocket or in a half moon shape or crescent. The dumplings are then cooked by steaming over a soup (either a stock based on bones or tomato-based), which is served with the dumplings, along with chili sauce. The dumplings may also be pan-fried or deep-fried after being steamed. They are often accompanied with a traditional pickle achar.


http://www.himalayanlearning.org/the-himalaya/food-momo.php

Momo Recipe
Below is a very tasty recipe for making Nepalese momo. To make Tibetan momo, just remove the green vegetables.
Ingredients:
Wrappers
2 cups of plain flour
3/4 cup of water
Filling
500g minced meat (buffalo or yak, Pork is great if those are not available!)
4-6 spring onions
1 tbsp fresh crushed ginger
1 1/2 tbsp crushed garlic
1 1/2 tsp salt Handful of coriander/cilantro
2 green chillies (remove seeds for less spice)
2 tsp garam masala
2 tbsp oil
Directions:
Finely chop all the filling ingredients and mix together. Mix the wrapper ingredients to make a dough. Roll the dough and make circles 6-10 cm across.
Place a dollop of mixture in the middle of each circle and wet the edges to glue easier. Stick the sides together strongly to stop leakage. Pleat if capable!
Boil a pan of water with a steaming pot on top. Oil the steaming pot to stop sticking. Place a few momo into the steamer and steam for 5-7 minutes.
Serve with a tomato and coriander sauce!

TIBETAN CUISINE

• The most important crop in Tibet is barley, and dough made from barley flour—called tsampa—is the staple food of Tibet. This is either rolled into noodles or made into steamed dumplings called momos. Meat dishes are likely to be yak, goat, or mutton, often dried, or cooked into a spicy stew with potatoes. Mustard seed is cultivated in Tibet, and therefore features heavily in its cuisine. Yak yoghurt, butter and cheese are frequently eaten, and well-prepared yoghurt is considered something of a prestige item. Butter tea is very popular to drink.
• Yak and dri's milk can are staples which we can't obtain here.
• The farmers live in the valleys, where it is warmer They grow grains, barley, wheat, and buckwheat = and vegetables like potatoes, turnips, daikons, radishes, onion, red chili peppers, and cilantro. They also collect wild greens, wild onions and herbs for spices, and mushrooms too. In the southern valleys, where the warmth is greatest, the farmers can also grow red beans, various fruits, and rice.
• Tea is used every day.
  

MOMO RECIPES
(Nepali Dumpling Specialties)

Classic Nepali Momo (Nepali Lamb Dumplings)
Chicken MOMO (Nepali Chicken Dumplings)
Vegetable Momo (Nepali Vegetable Stuffed Dumplings)
Nepali Shrimp Momo (Nepali Shrimp Stuffed Dumplings)
Kathmandu Delight Momo (Nepali Pork-Shrimp Stuffed Spicy Dumplings)
Classic Sherpa Momo (Nepali Stuffed Dumplings, Sherpa Style)
Gorkhali Sweet Momo (Nepali Sweet & Spicy Dumplings)
Masala MOMO (Spicy Dumplings, Kathmandu Style)
Tibetan Momo (Non-Vegetarian Dumplings, Tibetan Style)
Sekuwa Momo (Nepali Dumplings Stuffed with Barbequed Meat)
Paneer Momo (Nepali Ricotta Cheese Dumplings)
Classic MOMO Achar (Sesame-Tomato Achar for MOMOs)
Sweet MOMO Achar (Sweet Tamarind Achar for MOMOs)
Sherpa MOMO Achar (Spicy)