Melbourne loves a good food debate. We argue about who makes the best flat white. We disagree on the best spot for banh mi. Now, as Nepalese food becomes a staple in our suburbs, a new question is coming up. When you order a plate of dumplings, do you go for steamed or fried?

It sounds like a simple choice. But for momo lovers, it is serious business. The texture changes the whole experience. One is soft and traditional. The other is crisp and indulgent. Both are delicious, but they serve different moods.

At popular spots like Kathmandu Momo House in Epping, the kitchen is busy steaming and frying all day long. But which style is winning the hearts of Melbourne diners? Let's look at the differences, the flavours, and what locals are actually ordering.

The Case for Steamed Momos

Steamed momos are the purist’s choice. If you walk into a home in Nepal, this is likely what you will find.

The Texture

A steamed momo is all about delicacy. The dough wrapper becomes soft, translucent, and slightly sticky. It feels light in your mouth. Because it is cooked with gentle steam, the wrapper does not fight you. It gives way easily to the filling inside.

The Flavour Focus

Steaming is the best way to taste the actual ingredients. There is no oil to mask the flavour. If you order a chicken or vegetable momo, you taste exactly that. The spices—ginger, garlic, coriander—come through clearly.

The juices stay trapped inside the wrapper. When you take a bite, that hot soup releases instantly. It is a clean, fresh way to eat.

Why Melbourne Diners Choose It

• Health: It feels lighter. You can eat a full plate without feeling weighed down.
• Lunch: It is a popular choice for a midday meal because it is not greasy.
• Tradition: For those who want the authentic Himalayan experience, steamed is the way to go.

The Case for Fried Momos

On the other side of the ring, we have fried momos. These are the crowd-pleasers. They are bold, golden, and hard to resist.

The Crunch

The main appeal here is the texture contrast. The skin is deep-fried until it is golden brown and bubbly. It has a distinct crunch when you bite into it. But inside, the filling is still steaming hot and soft. That mix of crispy shell and tender meat is satisfying.

The Indulgence factor

Frying adds a savoury richness to the dough. It feels more like a treat. It is hearty and warming. In a city like Melbourne, where the weather can turn cold and rainy in minutes, hot fried food offers instant comfort.

Why Melbourne Diners Choose It

• Comfort Food: It hits the spot on a cold winter night.
• Sharing: Fried momos hold their shape well, making them easy to pick up and dip.
• Late Night: After a night out, the richness of a fried dumpling is exactly what many people crave.

The Middle Ground: Kothey and Chilli

While steamed and fried are the two main camps, smart diners know there are other options that sit in the middle.

Kothey (Pan-Fried)

This is for the person who cannot decide. Kothey momos are steamed first, then pan-fried on just one side. You get the soft, silky top of a steamed dumpling, but the bottom has a nutty, toasted crunch. It is the best of both worlds.

Chilli Momos (C. Momos)

This is where things get messy and fun. The kitchen takes fried momos and tosses them in a spicy, sticky sauce. The sauce clings to the crispy skin. The heat from the chilli and the crunch of the fried dough is a powerful combo. This style is gaining huge popularity in Melbourne’s northern suburbs.

Does the Filling Change the Choice?

Yes, the filling plays a big role in which cooking style works best.

• Buff (Buffalo): Because buffalo meat is rich and dense, it loves steam. Steaming keeps the moisture in the meat, making it juicy. Fried buff momos are good, but steamed buff is a classic for a reason.
• Chicken: Chicken is versatile. It is light enough for steaming but holds up perfectly to frying. It is the best all-rounder.
• Vegetables: Vegetable fillings are delicate. Steaming keeps them fresh and light. Frying them makes for a crisp, spring-roll-like bite that is very popular with vegetarians.

The Role of Weather and Time

Melbourne’s weather dictates our food choices more than we admit.

On a Cold, Rainy Tuesday:

Diners lean towards Fried or Jhol (Soup) momos. Jhol momos are steamed dumplings served in a bowl of hot, spicy broth. It warms you up from the inside.

On a Sunny Afternoon:

Steamed momos take the lead. They are fresh and do not feel too heavy in the heat.

Dinner with Friends:

Groups usually order a mix. You will see a platter of fried momos to share, alongside plates of steamed ones for the main event. It is rare to see a table pick just one style.

What to Drink with Each Style

Your drink order might change depending on your momo choice.

With Steamed Momos:

Try a Masala Chai. The warm spices of the tea match the ginger and garlic in the steamed filling. It is a cozy, traditional pairing.

With Fried Momos:

Go for a cold soft drink or a light beer. The carbonation cuts through the oil and cleans your palate. It keeps the meal from feeling too heavy.

With Chilli Momos:

You might need a Lassi. The cool yogurt drink helps handle the heat of the chilli sauce.

The Verdict: What Does Melbourne Prefer?

So, who wins?

If you look at the orders in places like Kathmandu Momo House, it is a tight race.

Steamed momos are the steady favourite. They are the go-to for regulars who eat momos often. They represent the daily meal—simple, healthy, and consistent.

Fried momos are the weekend treat. They are what people order when they want to relax, share food with mates, and enjoy something savory.

But the real winner might be variety. Melbourne diners are learning that they do not have to choose just one. The best way to eat momos is to order a basket of steamed and a plate of fried to share. That way, you get the soft, juicy comfort and the golden, crispy crunch in one sitting.

Frequently Asked Questions

Q: Which momo style is healthier?

A: Steamed momos are healthier. They use no oil in the cooking process, just water steam. Fried momos are cooked in oil, which adds fat and calories.

Q: Do fried momos taste different?

A: Yes. The frying process caramelises the dough, giving it a toasted, nutty flavour. Steamed momos taste more like the flour wrapper and the filling inside.

Q: Can I get vegetarian fried momos?

A: Absolutely. Vegetable fillings work very well when fried. The outside gets crisp while the veggies inside stay hot.

Q: What sauce goes best with fried momos?

A: A sharp, tangy tomato achar is best. The acid in the tomatoes cuts through the richness of the fried dough.

Q: Is Kothey the same as potstickers?

A: It is very similar. Like potstickers or gyoza, Kothey momos are pan-fried on one side and steamed. This gives them two textures in one bite.