Making momos is a family activity. You make a soft dough, roll it out, cut little circles, fill each one, and then pinch and fold the edges to make a beautiful pleated parcel. Some people can fold a momo in five seconds; others (especially beginners) take much longer and laugh at their wonky ones.
After folding, momos go into a steamer - a big metal pot with holes - that sits over boiling water. Ten minutes later they come out shiny, puffy and hot. You eat them dipped in a tomato-based sauce called achaar, with chillies, garlic and herbs.
Different fillings tell you about the region. In the mountains, momos often have yak cheese or potatoes. In the south, they might have spinach or chicken. Some are tiny and pop-able like a snack, others are big and full like a meal.
Momos are eaten with friends. People often order a big plate to share, count them out fairly, and dip them into the sauce together. They are one of the most fun foods in the world to eat with your hands.