Momosin Harrisburg, PA.

Ten hand-pleated dumplings of ground chicken thigh with ginger, garlic and scallion, steamed until the wrappers turn silky. Served with our tomato-sesame achar.

Pork filling seasoned with onion, ginger, garlic and the house spice blend, pleated by hand and steamed soft. The one Nepal orders most.

Finely chopped cabbage, carrot, onion, scallion and fresh ginger, lightly sautéed before pleating. Light, fresh, and the surprise of the menu.

Half-steamed then pan-seared, so the bottoms go deep gold and crackly while the tops stay soft. Chicken filling.

The kothey treatment on our pork momo — crisp on the bottom, tender on top, juicy through the middle.

Whole-fried until every side of the wrapper crackles, the ginger-and-garlic chicken filling sealed inside. Extra chili sauce on the side.

For maximum crunch — the whole dumpling fried golden, juicy pork within.

Golden deep-fried vegetable momos, crispy outside and tender inside, with tomato-sesame achar.

The signature. Steamed chicken momos submerged in a warm, nutty jhol of fire-roasted tomato, ground soybean, ginger and timur peppercorn. Drink what is left in the bowl.

Pork momos in the same sesame-tomato jhol — savoury and a touch sweeter than the chicken.

All of the jhol, with the vegetable dumplings. Light, refreshing, quietly addictive.

Fried chicken momos wok-tossed Indo-Chinese style with onion, capsicum, garlic and a glossy chili-soy glaze. Sweet, salty, smoky, hot.

Pan-fried pork momos in the chili sauce. Richer than the chicken — pork carries the heat differently.

Fried momos tossed chatpate-style with peanut, sev, sliced onion, cilantro, lemon and tamarind. Tangy, crunchy, snacky.

Momos wok-tossed with onion, garlic, tomato and cumin, then finished with jhane — sizzled mustard oil poured over at the last second. Aromatic rather than hot.