“Don’t cut it. … If you can, take the whole bite.”
I’ve had momos from various places in the Bay Area and in Queens, New York, when friends brought me some from a momo crawl in Jackson Heights . Still, there is much to learn.. The dough folds can be numerous and soft, or fewer and more distinct. The momos of Bini’s Kitchen are of the round persuasion, with six to 12 folds of dough hugging each meatball, each crease deliberate and sharp, like paper.
Momos are a commanding presence. The labor behind their pristine appearance shows in the band Pradhan wears on her left wrist for carpal tunnel, which she’s been contending with for eight years. All of her hand-making — especially dough wrapping — puts stress on her body, much like a professional athlete.
Left to right, Gita Pradhananga and Ganga Bhanbari make momos at Bini's Kitchen in San Francisco on Sept. 23, 2022.Originally made with water buffalo or yak — common animals in Nepal, but hard to find stateside — versions at Bini’s Kitchen include turkey, chicken, lamb and veggie. The turkey momos are particularly popular, absorbing flavors well, and are relatively healthy.
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