momo

This term refers specifically to the Himalayan style of dumpling, which is distinct from Chinese jiaozi or Japanese gyoza due to its specific folding techniques and the traditional use of a spicy tomato-based dipping sauce known as achar.

In culinary contexts, the word is used as a common noun to describe both the dish as a whole and the individual dumplings. While it is a loanword from Tibetan and Nepali, it has entered global English usage primarily through the popularity of South Asian street food.