Steamed or fried? Veg or Non-Veg? These are the two most important questions you’ll be asked when ordering fresh Tibetan dumplings. Known more affectionately as momos, it’s nearly impossible to escape them during your travels through the North India states bordering Tibet, and the far Northeast states of India. A simple outer wrapper made of flour comes filled with everything from just vegetables, to meat and cheese, to vegetables and cheese. Served steamed, these bite size treats are not only lip smacking, habit forming good eating, they’re also quite healthy. Opt for the fried version and you’re guilt factor after consuming a half dozen may increase slightly.  A plate full of momos paired with a cold bottle of beer or hot tea makes for a delicious, simple meal.

Momos are so popular among the northern regions of India, that individual restaurants commonly place signboards on the streets advertising their availability. One veg and one non-veg (meat) version is offered at the bare minimum. Other restaurants, like Chopsticks in Manali, Himachal Pradesh, treat momos like Domino’s does pizza. A dizzying selection of vegetarian and meat momos can be ordered from the menu in addition to a build-your-own-combination option.

Steamed momos are kissing cousins to Asian dumplings in terms of the taste and feel. Where they differ is in shape. Instead of the extra-large kidney bean with a crimped side, steamed momos take on a round, almost sphere-like shape twisted closed in a pattern resembling a pinwheel. An average order consists of 4-8 dumplings which are served with one to two dipping sauces. Fried momos, on the other hand, often take on a half moon shape. And depending on what frying technique is used, sometimes “fried” momos are nothing more than pan grilled so that only the top and bottom surfaces are browned, slightly crunchy leaving the sides doughy. Deep fried momos have a nice golden brown, crunchy exterior all around. A spicy, thick dipping sauce really mixes well with the crispy goodness of fried momos whereas a simple, delicate tangy dipping sauce compliments steamed momos perfectly.

For a true tourist treat, skip the traditional cafes and dhabas in favor of ordering momos from street vendors. Owners haul simple carts or tables made of wood or metal soon after sunrise, flanked alongside rows of shops. Hand painted signs written in up to 4 languages next to cartoonish pictures of steaming momos bring in hungry customers throughout the day. Limited working space with nothing more than a burner or two means customers lose the choices larger sit down spots offer. Steamed only, veg only, fried only…doing one thing, and one thing well at a low cost is why you’ll typically see a line waiting to buy hot and fresh momos from these merchants.

Mouth-watering and easy to handle, these bite size edibles are guaranteed to leave you saying, “more momos please!”