At Denver Curry House, every momo is hand-folded fresh. Halal chicken or vegetable filling, steamed or pan-fried, served with our house dipping sauce — the closest thing to Kathmandu street food you'll find in the Denver metro. Cherry Creek's only authentic Nepali momo spot.
Momos are deceptively simple — flour, water, filling. But like any simple dish, the small things make the difference. Here's what separates a Kathmandu-quality momo from a "frozen-dumpling-with-marketing" one:
Real momo wrappers are rolled by hand to about 2mm thick. Thick wrappers (think gyoza) are a sign of factory production. Ours are hand-rolled.
When you bite into a steamed momo, hot juice should run out. That comes from a finely chopped filling mixed with onion, garlic, ginger, and a careful amount of fat — and from sealing the dumpling tight before steaming.
Hand-folded momos have visible pleats at the top. Machine-pressed ones look like raviolis. We use the traditional "pursed-purse" fold.
Authentic momo chutney is tomato-based with sesame, garlic, dried chili, and a touch of lime. Not soy sauce. We grind our chutney fresh every day.
Momos lose their texture if they sit. Best when served straight from the steamer.
Choice of halal chicken or vegetable filling, prepared two ways — steamed (classic) or pan-fried (kothey style). Served with our house tomato-based dipping sauce.
Ten pieces of homemade Himalayan dumplings filled with halal minced chicken and our blend of Nepali spices. Steamed or fried. Our top-selling appetizer.
Ten pieces of homemade Himalayan dumplings filled with minced mixed vegetables and Nepali spices. Fully vegan — no dairy or eggs in dough or filling.
Same chicken momo, available on our lunch menu with side of dal soup. Tuesday–Sunday until 3pm.
Steamed or fried — choice of chicken or vegetable. Served with our tangy house dipping sauce.
Available steamed (classic) or pan-fried (kothey style). All served with house tomato-sesame chutney.
Momos crossed the Himalayas from Tibet to Nepal in the 18th century, brought by traders and Buddhist monks. In Nepal they evolved — the filling got more aromatic with cumin and timur (Sichuan pepper), the chutney shifted from butter-tea sauce to tomato-sesame.
Today they're Nepal's national snack — sold at street stalls, family restaurants, and high-end dining rooms across Kathmandu. Every Nepali household has a momo-folding ritual. Every Nepali immigrant abroad has a story about missing their grandmother's momos.
Our momos are made by Nepali-trained cooks using techniques passed down through generations. We mix the filling each morning, hand-fold every dumpling, and steam them in bamboo to order. It's the closest thing to Kathmandu street food you'll find in Cherry Creek.
Pair with Nepali milk tea (we make ours with cardamom and ginger), or a chilled lassi for the heat-sensitive. For drinkers, our Everest cocktail or a cold Indian lager works great.
Denver Curry House in Cherry Creek hand-folds momos fresh — halal chicken or vegetable filling, steamed or pan-fried. Available on both lunch and dinner menus.
Himalayan dumplings from Tibet/Nepal, with a thin wheat wrapper and seasoned filling. Steamed (classic) or pan-fried (kothey style).
10 pieces. Generous as a shared appetizer for 2-3 people, or a full meal for one. Chicken $16, Vegetable $14.
Momos have thinner wrappers, more aromatic fillings (cumin, ginger, garlic, Nepali spice blend), and a tomato-based dipping sauce instead of soy.
Yes — the chicken in our chicken momos is halal-certified.
Yes — our Vegetable Momos contain no dairy or eggs. Confirm with your server when ordering.
No — the wrapper contains wheat flour. We don't currently offer a gluten-free momo.
Steamed is the classic — softer wrapper, lets the filling shine. Fried (kothey style) has a crispier exterior and is closer to a potsticker. Many regulars order half and half.
250 Steele Street · Hand-folded daily · Halal · 4.9★ Google