Momo & the Movement: Nepal’s Dish of Hope in Times of Turmoil

In Nepal, momo is everywhere: little dumplings steamed and filled with minced meats or veggies, paired with spicy dipping sauce, eaten by friends on street corners, in cafés, at festivals, or in homes. It’s comfort, connection, and a way people share laughter, warmth, and identity. Nepal hasn’t had a national dish in the traditional sense, but in recent years many Nepalis have embraced momo as their dish — something everyone loves, something unifying.

But lately, Nepal is not just sharing meals — it's sharing outrage, grief, and determination. The country is in crisis, with protests led by Gen Z demanding accountability, transparency, and change.

• The spark was a ban on social media platforms — major ones like Facebook, X, Instagram, YouTube — which angered many, especially youth, who saw it as censorship.

• The protests turned deadly. At least 19 people were killed, hundreds injured when police used live ammunition.

• Kathmandu and others were under curfews. The parliament building was set on fire. The Prime Minister resigned.

• The unrest also exposed deeper, chronic issues: corruption, nepotism, inequality, limited economic opportunities — especially for young people. Many feel disconnected from the power structures that don’t seem to change.

At the same time, Nepal is facing food security challenges. Particularly in its western regions, drought, difficult terrain, poverty, supply chain issues, and climate change have made food access and affordability difficult

Recipe: Classic Nepali Momo

Ingredients (for about 40 momos):

• Dough:

  • 4 cups all-purpose flour

  • 1 ½ cups water (adjust as needed)

  • Pinch of salt

• Filling (chicken or vegetable):

  • 1 lb ground chicken (or finely chopped vegetables like cabbage, carrot, mushroom for veg)

  • 1 medium onion, finely chopped

  • 2 tbsp ginger-garlic paste

  • 3 tbsp fresh cilantro, chopped

  • 2 green chilies, finely chopped (optional)

  • 2 tbsp soy sauce

  • 1 tbsp sesame oil

  • Salt and pepper to taste

• Dipping Sauce (achar):

  • 3 tomatoes, roasted or boiled

  • 2 dried red chilies, soaked

  • 1 tbsp sesame seeds, toasted

  • 2 cloves garlic

  • 1 tbsp lemon juice

  • Salt to taste

Instructions:

1. Prepare the Dough: Mix flour, salt, and water. Knead into a soft dough. Cover and let rest for 30 minutes.

2. Make the Filling: Combine chicken or vegetables with onion, ginger-garlic paste, cilantro, chilies, soy sauce, sesame oil, salt, and pepper. Mix well.

3. Shape the Momos: Roll dough into small discs (about 3 inches). Place a spoonful of filling in the center, fold, and pinch edges to seal.

4. Cook the Momos: Steam in a greased steamer for 10–12 minutes until dough is translucent and filling is cooked.

5. Make the Sauce: Blend roasted tomatoes, red chilies, sesame seeds, garlic, lemon juice, and salt into a smooth paste.

6. Serve Hot: Enjoy momos fresh with dipping sauce, just as they are savored in Nepal.

A Dish of Connection

For Gen Z worldwide, food is a way of bridging gaps, learning cultures, and building empathy. Cooking and sharing momo can be more than a culinary adventure—it can be a statement of solidarity with Nepalese youth, who are navigating a rapidly changing world while holding onto their cultural traditions.

Every momo folded and shared is a small reminder: resilience tastes best when it is shared.