Cafe Nepal Serves Momos With a Local Twist

"There aren't very many good frozen potstickers," Rashmi Bhattachan tells me. I don't disagree. But when I bite into one of her new beef momos, filled with Thousand Hills Cattle Company ground beef, I don't care about potstickers. I just want more of Rashmi's delicious, warm pockets of Nepalese goodness. These tasty momos, seasoned with traditional Himalayan spices (cumin, coriander, garlic, and ginger) and served with a tomato based chutney, disappear quickly in my belly. I think I've eaten four of them before I stop to take a sip of my mango lassi.

Photo Credit(s): Katie CannonPhoto Credit(s): Katie CannonRashmi's path to the perfect momo has been somewhat indirect. She grew up in the town of Pokhara, just 6 miles west of Katmandu in Nepal. Her grandmother - renowned for her cooking - once cooked for the king and queen, Rashmi tells me, serving 40 - 50 different varieties of food. Rashmi came to the U.S. to study human resources in California, moving to St. Cloud to complete her undergraduate studies (Rashmi is probably one of the few momo makers in town with a Master's Degree in Management from Hamline University).

Just over two years ago, encouraged by friends and driven by a passion for cooking and a fierce entrepreneurial streak, Rashmi brought her momos to the Mill City Farmers Market for an audition. To say she passed would be an understatement. Renowned Chef Brenda Langton took one taste and knew that Rashmi's food belonged at the hard-to-break-into market. Nowadays, Rashmi sells so many momos that she's had to forego the traditional round form in favor of the more conventional potsticker shape.

Although Rashmi has been serving vegetarian momos at the farmers market for two years now, she has only recently begun to experiment with other fillings - specifically, locally raised meat from Thousand Hills Cattle Company and chicken from Kadejan. The new momos are fantastic, and Rashmi Bhattachan Photo by Katie CannonRashmi Bhattachan Photo by Katie CannonRashmi's committment to local food is impressive. As one of 10 chefs who share Midtown Global Market's Kitchen in the Market space, Rashmi feels lucky to have easy access to great local produce and meats and a community that supports her delicious work. One day she will realize her goal of opening Cafe Nepal in St. Cloud, where she feels there is a market for good Nepalese food made from the best local ingredients. Unitl then, we are lucky to have her here.

Rashmi's momos, chai tea, and mango lassis are available every Friday and Saturday from 11:00 am - 2:00 pm at the Midtown Global Market (they're worth planning your schedule around, and you can get them to go).

The Midtown Global Market is located at 920 E Lake St, Minneapolis, MN 55407.


She was at the St. Paul Farmers Market last weekend and I couldn't resist getting an order of chicken momos (chicken and vegetarian were offered). Both the momos themselves and her sauce were amazing! I had considered taking some home to share with the husband but I knew they'd never make it that far. I hope to see her in St. Paul on a regular basis as I'll happily become a regular customer.

Oh, I must go there--I'm in withdrawal from my favorite veggie momos. I get them practically every time I go to Mill City.

WOW.. MO:MO !!!! The best lunch of all nepali ever. Visit Nepal and you can see the craze of MO:MO. A lots of tourist destination provide perfect Nepali MO:MO with taste of Nepali songs too :)

Yeah...being a nepali....i love to eat MO:MO...and as Nitesh said if u visit u experience.....and if you want visit nepal then there are a lots of nepal vacation packages ...
you will never regret visiting nepal....:)

ah...MO:MO...great to have it....well i think it is the most cheap food to have in kathmandu...and it quenches our hunger be is far better than
Fortune Cookies available in market...:)

that'd be just great with some really cool Nepali Songs.

Yeah !!! MO:MO the best food of mine choice. It is being used and consumed as a lunch or dinner. you can enjoy it anytime you want. Below is the recipe used to make mo:mo in Himalayan region of Nepal:

Preparation Time: about 1 hour for assembly and 15 minutes for steaming
Dough for wrappers:
3 cups All-purpose flour
1 tablespoon oil
1 cup water
Pinch of salt
1 lb. lean ground lamb or chicken
(Note that beef is not eaten in Nepal, the world's only Hindu Kingdom)
1 cup onion, finely chopped
1/2 cup green onion, finely chopped
1/2 cup cilantro, chopped
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced
1/2 teaspoon timur (Szechwan pepper)
1/2 teaspoon turmeric
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon freshly ground black pepper
3 fresh red chilies, minced
1 cup Nepali cheese (homemade paneer), roughly crushed (optional)
2 tablespoon clarified butter
Salt to taste
In a large bowl combine flour, oil, salt and water. Mix well, knead until the dough becomes homogeneous in texture, about 8-10 min. Cover and let stand for at least 30 min. Knead well again before making wrappers.
In a large bowl combine all filling ingredients. Mix well, adjust for seasoning with salt and pepper. Cover and refrigerate for at
least an hour to allow all ingredients to impart their unique flavors. This also improves the consistency of the filling.
Give the dough a final knead. Prepare 1-in. dough balls. Take a ball, roll between your palms to spherical shape. Dust working board with dry flour. On the board gently flatten the ball with your palm to about 2-in circle. Make a few semi-flattened circles, cover with a bowl. Use a rolling pin to roll out each flattened circle into a wrapper. For well excecuted MOMOs, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming. Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time. Continue until the wrapper attains 3-in diameter circular shape. Repeat with the remaining semi-flattened dough circles. Cover with bowl to prevent from drying. For packing hold wrapper on one palm, put one tablespoon of filling mixture and with the other hand bring all edges together to the center, making the pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling. This holds the key to good tasting, juicy dumplings. Heat up a steamer, oil the steamer rack well. This is critical because it will prevent dumplings from sticking. Arrange uncooked MOMOs in the steamer. Close the lid, and allow steaming until the dumplings are cooked through, about 10-15 min. Take the dumplings off the steamer, and immediately serve. To serve, arrange the cooked MOMOs on a plate dressed with tomato achar.

You can get some information and get it from KFc. The kfc hours of operation is listed in site.

thank you for the post...

I love momo , missing it ...

i just love Momo now missing :)

I love mo:mo .....still missing those taste i used to have in nepal i get to eat mo:mo too but its frozen and cooked hate it!!


Post new comment

The content of this field is kept private and will not be shown publicly.
  • Allowed HTML tags: <em> <strong> <cite> <ul> <ol> <li> <p> <b> <em>
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.