Kathmandu Los Altos does not bury its signature dish in a menu footnote. On its own website, under “Our Promise to You,” the restaurant leads with a section called “The Art of the Momo” — a statement of intent from a kitchen that has built its identity around Nepal’s most iconic dumpling. If you have only ever had momo as a side note to a curry order, it is worth understanding why this small, hand-folded parcel of dough deserves its own guide.
What Is Momo?
Momo is a steamed or pan-cooked dumpling that traveled from Tibet into Nepal, where it was adopted, adapted, and eventually became the country’s most beloved street food and comfort dish. A thin wheat-flour wrapper is filled with seasoned meat or vegetables, pleated by hand, and cooked using one of several methods. In Kathmandu Valley, a plate of momo with a side of spicy tomato-sesame achar (dipping sauce) is as common a lunch order as a sandwich is in the United States.
At Kathmandu Los Altos, momo is not an afterthought — it spans two full menu sections (Veg Mo: Mo and Non-Veg Mo: Mo) plus dedicated Jain preparations, totaling more than 30 distinct listings.
The Five Ways Momo Is Cooked Here
Understanding momo starts with understanding cooking style, since the same filling can taste like four different dishes depending on preparation:
Steamed is the traditional, purest expression — dough and filling cooked gently, served with dipping sauce on the side. Try Chicken Momo – Steamed ($14.70), Veg Momo Steamed ($14.70), or Pork Momo – Steamed ($16.80).
Fried dumplings are steamed first, then pan-fried until the bottom crisps, adding texture contrast to the soft top. Look for Chicken Momo Fried ($14.70), Veg Momo Fried ($14.70), or Pork Momo Fried ($16.80).
Kothey is a pan-seared, potsticker-style preparation — crisp on one side, tender on top, closer to what dim-sum fans know as a potsticker. The menu lists Chicken Momo Kothey ($15.75), Buff Momo Kothey ($17.85), Pork Momo Kothey ($17.85), and Veg Momo Kothey ($15.75).
Chilli momo takes cooked dumplings and tosses them in a stir-fried sauce with peppers and onion — closer to an entrée than an appetizer. Options include Chicken Momo Chilli ($16.80), Veg Momo Chilli ($15.75), Buff Momo Chilli ($16.80), and Pork Momo Chilli ($18.90).
Jhol momo is served swimming in a spiced, tangy broth — part dumpling, part soup, and one of the most distinctly Nepali (as opposed to Tibetan) preparations on the menu. Try Chicken Momo Jhol ($15.75), Veg Momo Jhol ($14.70), Buff Momo Jhol ($17.85), or Pork Momo Jhol ($17.85).
Choosing a Filling
Beyond cooking style, Kathmandu Los Altos offers real protein depth. Buff (water buffalo) momo runs from $16 (steamed) to $17.85 (jhol/kothey), with chilli at $16.80, and is a Kathmandu Valley staple rarely seen on Bay Area menus. Goat Momo ($21) is a premium option for diners who want the richer, gamier flavor goat brings to a dumpling. Pork XL Tibetan Momo ($18) is a larger-format option closer to the Tibetan style the dish descended from.
For mixed tables, the Half and Half Momo (Chicken+Veg Steamed) ($16) and Half and Half Momo (Buff+Pork Steamed) ($20) let two people split one order without compromise. If your table wants to sample everything at once, the Momo Platter (10 pcs) ($21) is built for exactly that.
Plant-Based and Allergy-Conscious Momo
This is where Kathmandu Los Altos separates itself from most Nepali kitchens. The Impossible plant-based line spans every cooking style — Impossible Momo Steamed ($16), Impossible Momo Fried ($16.80), Impossible Momo Chilli ($17.85), Impossible Momo Jhol ($17.85), and Impossible Momo Kothey ($17.85) — giving vegans and flexitarians the same range of textures meat-eaters get.
New to the menu, the Jackfruit Momo Dumplings (8), Vegan ($14) use young jackfruit’s shreddable texture to mimic pulled meat, a filling increasingly popular in vegan Nepali and Indian kitchens. For guests avoiding gluten entirely, the Gluten Free Vegan Momo (8) ($20) covers a need most momo shops cannot accommodate at all. And for a mixed vegan-and-omnivore table, the Half and Half Momo (Veg+Impossible Steamed) ($15) solves the dilemma in one order. Diners keeping Jain guidelines have their own dedicated momo lineup too — Jain Momo Steamed ($15.75), Jain Momo Fried ($16.80), Jain Momo Kothey Posticker ($16.80), and Jain Momo Chilli Sautee ($17.85) — prepared without onion, garlic, or root vegetables.
How to Order Momo Like a Regular
First-timers should start with Chicken Momo Steamed to understand the base flavor, then order a second round in Kothey or Chilli style to see how much cooking method changes the dish. Groups should default to the Momo Platter or a Half and Half combination so no one has to commit to a single filling. Vegan diners should try the Jackfruit Momo alongside an Impossible preparation to compare two very different plant-based approaches side by side.
Momo pairs naturally with a bowl of soup rather than rice — Kathmandu Los Altos regulars often order dumplings alongside a light broth rather than a heavier curry, letting the dumpling itself be the center of the meal.
Kathmandu Los Altos is located at 376 1st St, Los Altos, CA 94022, open Monday, Wednesday, and Thursday from 11 AM–3 PM and 5–9 PM, and Friday through Sunday from 11 AM–3 PM and 5–10 PM (closed Tuesday). Order direct at the link below to skip third-party markup fees and get priority pickup.
Frequently Asked Questions
Q: What is the difference between steamed, fried, and kothey momo? A: Steamed is the purest preparation — soft dough, no browning. Fried dumplings are steamed then pan-fried on all sides for a crisp shell. Kothey is pan-seared on just the bottom, closer to a potsticker, with a soft top and crisp base. All three are available across chicken, pork, buff, and veg fillings.
Q: Does Kathmandu Los Altos have vegan momo? A: Yes. The Jackfruit Momo Dumplings (8), Vegan ($14) and the full Impossible momo line (steamed, fried, chilli, jhol, kothey, $16–$17.85) are plant-based. There is also a Gluten Free Vegan Momo (8) option ($20) for guests avoiding both meat and gluten.
Q: What is jhol momo? A: Jhol momo is served in a spiced, tangy broth rather than with dry dipping sauce — part dumpling, part soup. It is available in chicken, veg, buff, and pork versions, priced $14.70–$17.85.
Q: Is buff momo the same as beef momo? A: No. “Buff” refers to water buffalo, a distinct meat widely eaten in Nepal but different from cattle beef. Buff Momo is available steamed, kothey, chilli, and jhol, ranging $16–$17.85.
Q: What should I order for a table that includes vegans, meat-eaters, and someone avoiding gluten? A: Order a Half and Half Momo (Veg+Impossible Steamed) for the plant-based eaters, a Momo Platter (10 pcs) to cover chicken/pork/buff preferences, and the Gluten Free Vegan Momo (8) as a dedicated plate for the gluten-free guest.
Q: Do you have Jain-friendly momo? A: Yes — the Jain Specials section includes Jain Momo Steamed, Fried, Kothey, and Chilli Sautee, all prepared without onion, garlic, or root vegetables. See our full Jain dining guide linked below for more.
