Top Momo dishes in Toronto

Thin-skinned handmade dumplings with a juicy, well-seasoned filling — the undisputed reason to visit, served with a tangy-spicy dipping sauce

Tender, thin-skinned dumplings with a juicy meat or vegetable filling — the definitive reason to visit, served with a fiery tomato-chili dipping sauce

The house signature: hand-formed Tibetan dumplings, steamed or fried, with a tightly spiced filling and a dipping sauce that brings real heat

Delicate, thin-skinned Tibetan dumplings packed with seasoned filling — the restaurant's calling card and the dish most talked about by regulars

Delicate hand-folded dumplings with a thin skin and juicy filling, served with a vibrant spiced dipping sauce — the reason the restaurant exists

Thin-skinned dumplings filled with spiced meat or vegetables, served with a tangy tomato-based dipping sauce — the dish the restaurant is named for and built around

Plump, thin-skinned dumplings with tightly packed filling — the benchmark dish here, and the reason the 4.7 holds up under scrutiny

Handmade dumplings with thin, pliable wrappers that hold their shape and let the filling's seasoning come forward — best enjoyed immediately with the house chili sauce

Delicate, hand-folded dumplings with a juicy meat or vegetable filling, served with a bright tomato-chili dipping sauce that defines the experience

Steamed or pan-fried Nepalese dumplings with a taut skin and spiced meat filling, served with a smoky tomato-sesame achar

The house specialty — hand-formed dumplings with a thin wrapper and savory filling, best enjoyed with the house achar

Tender, thin-skinned dumplings filled with seasoned meat or vegetables, served with a house chili dipping sauce that has real heat and depth

Hand-formed dumplings with thin, supple wrappers and a juicy filling, served with a tangy tomato-sesame chutney that brings serious heat

Classic pleated pockets with your choice of chicken, buff, or vegetable filling — delicate wrappers that hold without turning gummy

Steamed dumplings served in a thin, tangy-spiced aachaar broth — the defining dish of the restaurant and the version that sets them apart

The backbone of any Tibetan restaurant — plump, hand-formed dumplings with a thin skin and savory meat filling, served with a house chili dipping sauce

Tender dumplings with thin, supple wrappers and a well-seasoned filling — the benchmark for Tibetan momos in the city

Handmade Tibetan dumplings, available steamed or fried, with a thin wrapper and a savory filling — the benchmark dish for any Himalayan restaurant, and the reason regulars return

Steamed dumplings served in a thin, rust-colored tomato-sesame broth with cumin and fenugreek — the definitive version of this dish in Toronto

Hand-folded Nepali dumplings — steamed or fried — served with a tomato-sesame achaar that has real heat and tang rather than the diluted dipping sauce most spots pass off

Hand-folded dumplings with sturdy skins and generously seasoned filling, served with a tangy tomato-sesame dipping sauce that anchors the whole menu

Thin-skinned Nepali dumplings with a tender, juicy filling — the restaurant's namesake dish and the obvious starting point for any order

Steamed Nepali dumplings — the measure of any Himalayan kitchen, typically served with a spiced tomato-sesame dipping sauce

Steamed or pan-fried Himalayan dumplings with dense, doughy wrappers and well-seasoned filling, typically served with a spiced tomato-based dipping sauce