What Is Jhol Momo? Nepal's Soup Dumpling, Explained

Jhol is Nepali for broth or gravy, so jhol momo simply means momo served in a broth. You'll also see it as jhol momocha, using the Newar word for a small momo.

Charred tomato blended with toasted sesame seeds, often with soybean or peanut for body, plus dried red chili, garlic, ginger, cumin, turmeric and timur, Nepali pepper. It's thinned with water or broth until it's drinkable.

No. Chilli momo is tossed in a thick sauce that coats the dumplings. Jhol momo sits in a thin sauce you can drink. Chilli momo is closer to an Indo-Chinese preparation; jhol momo is Nepali.

Usually spicier than steamed momo, because the heat is built into the sauce rather than dipped into on the side. How spicy depends entirely on the kitchen, so it's worth asking.

Yes, with vegetable or paneer momo. The jhol itself is vegetable-based. Vegans should check for egg in the wrapper dough and yogurt in the sauce, since some versions include both.

Not really. The wrappers soften in the sauce during the drive and the texture goes slack. It's a dish to eat where it's made.

Timur is Nepali pepper, a close relative of Sichuan pepper. It's citrusy and leaves a faint tingling numbness on the lips. It isn't heat, and it's one of the flavors that makes a jhol taste specifically Nepali.