Momos are tasty dumplings that are popular in Tibet, Nepal, Bhutan and parts of India bordering the Himalayas. They can be steamed or fried (see How To Make Chinese Steamed and Pan-fried Dumplings, and come with a variety of fillings. Here’s the recipe for the steamed version which comes courtesy of my London-based Tibetan friend. If you don’t eat meat, vegetarian ones are just as good. Momos are tricky to make, but well worth the effort!