As noted in the New York Daily News, the Nepali name "jhol momo" literally translates to "soup dumplings." However, this order of chicken jhol momo (also available in beef, $6 per bowl of eight) doesn't conceal broth-soaked fillings, as do the Shanghainese soup dumplings called xiaolongbao. Instead, the entire dumpling order, fully wrapped and steaming hot, is soaked in a cold, particularly soupy sauce. The Momochai sauce reportedly includes garlic, tomato, green onion, and cilantro; published recipes also employ chile peppers, turmeric, cumin, ginger, and many other seasonings.
Once combined, the cold jhol and hot momo rapidly come to terms. You can bite into a momo, or even take it whole, without burning your mouth; you can polish off the jhol decorously, with a spoon, or enthusiastically, from the bowl.
Previously, under former management (with, evidently, a different momo-maker, as evidenced below): This snug purveyor of Himalayan dumplings and bubble tea serves three varieties of momo. Ours was a split order ($6 for eight), all veiled in the same pale skins but distinguished by their contours. If you do your thinking in English, you'll guess at a glance which of these were [C]hicken and which were [B]eef. Both were juicy; let's hope the same is true for the [V]egetable momo, however they shape up. Also shown: spicy pickled radish and carrot ($3).
Momochai
57-16 Woodside Ave. (57th-58th Sts.), Woodside, Queens
347-730-6089
www.Facebook.com/MomoChaiLove
