Samantha and Abbie make Momos

Momo (Nepali: म:म:Tibetan: མོག་མོག་, Wylie: mog mog; ) is a type of pastry native to Nepal as well as among the Tibetans. It is similar to the Mongolian buuz or the Chinese jiaozi.

The Tibetan word momo is a loanword from the Chinese mómo (馍馍). (Wikipedia)

Momos are made with a simple flour-and-water dough—white flour is generally preferred—and sometimes a little yeast or baking soda is added to give a more doughy texture to the finished product. The filling may be one of the several mixtures:

• Meat: Different kinds of meat fillings are popular in different regions. In Tibet, Nepal, Darjeeling district, Sikkim, Bhutan and North-East India, chicken, goat meat or mutton, buffalo meat, yak meat and pork are the most popular. Minced meat is combined with any or all of the following: onions/shallots, garlic, ginger and cilantro/coriander. Some people also add finely puréed tomatoes and soya sauce.  
• Vegetables: Finely chopped cabbage, potato or chayote (iskush) are used as fillings in Nepal, Darjeeling, Sikkim and some parts of India.
• Cheese: Usually fresh cheese or the traditional chhurpi is used. This variety is common in upper Nepal, Bhutan, Sikkim and Darjeeling.
• Snickers or Mars Bars: An original sweet momo sold mostly in some tourist areas of Nepal. 
•    (Wikipedia)    

Here is when our children helped cook some momos during our momo party. They both like chicken momo. I like it spicy - dipped in tomato achaar.

There's a lot of helpers in the kitchen!

Flour mixture is formed into balls then will be rolled as wrappers

Samantha rolling flour for momo wrappers

Aunty Sarita is helping Abbie. She is such a great cook!

Closing the dough os the filling is locked inside

Abbie's momo is ready to be steamed.

Momo Feast. Who ate the most momo?