Making momo-ries: Here's a guide to the best dumplings in Mumbai

Bahubali momo

Eat like Bahubali

Fancy some experimentation? Messy Adda in Matunga East whips up some wacky versions of momos, the most popular being their Bahubali momo that weighs around two kg, and is prepared with a stuffing of paneer, mozzarella, processed cheese, red and yellow bell peppers, broccoli, corn and other vegetables. These are infused with spices and smoked on coal. There's more - the momo is topped with 24-karat gold leaves, and served along with mojitos, chutneys and other items. Shilpa and Samir Shinde who run the café tell us that the Bahubali momo was introduced three to four months ago. "We also have a momo thali that has five to six varieties such as cheese chilli butter garlic, chocolate, pink momos and veg momos, and paneer peri peri, among others," Samir says, adding that they also offer regular, single servings of the dumplings.
At: Plot 541, ground floor, Noor Mahal, King's Circle, Matunga East.
Log on to: Swiggy or Zomato
Call: 9321838095
Cost: Rs 1,299 (Bahubali momo; order in advance), Rs 299 (momo thali)

Colaba's sentimental favourite

With a decades-old legacy of introducing Mumbai to authentic Cantonese fare, Ling's Pavilion enjoys a loyal fan-following. And a trip to this iconic restaurant is incomplete without a helping of their wontons and dumplings. "We offer prawn, pork, chicken and vegetarian wontons and dumplings, and sui mais. People dig these as starters or if somebody is dropping by for a light meal; local Chinese folks who miss home always like to order momos," shares Baba Ling, one of the owners of the restaurant.
At: 19/21, Mahakavi Bhushan Marg, near Regal Cinema, Colaba.
Log on to: Swiggy
Call: 22850023
Cost: Rs 350 onwards

Northeastern aroma in Kalina

Nestled in the heart of Kalina, Thotrin Cafe offers filling, home-style Northeastern meals. The tiny eatery also doles out delicate and thinly wrapped pork and chicken momos that are easy on the pocket and are perfect for the nip in the weather. Look out for the fiery in-house dip that they serve alongside the momos.
At: Gupta Chawl, Kolivery Village, near Municipal School, Kalina.
Log on to: Swiggy or Zomato
Call: 9619067860
Cost: Rs 220 (pork); Rs 210 (chicken)

Momo thali by Messy Adda

Darjeeling express

If you're craving kothay momos, which are steamed at the top and fried at the base, The Darjeeling in Andheri is the place to go. The Tibetan joint also rustles up poached, pan-fried and steamed versions of the dumpling in pork, chicken and vegetarian avatars.
At: B-41, unit 2, Boolani Estate Owner's Premises, Co-op Society, opposite Citi Mall, New Link Road, Veera Desai area.
Log on to: Swiggy or Zomato
Call: 8879381274
Cost: Rs 190 onwards (chicken kothay momos)

Momos by Josie's Kitchen

Flavours from Mizoram

Hailing from Mizoram, Josie Paris Renthlei, who serves up the flavours from her home state through Josie's Kitchen, notes that her vegetarian, pork and chicken momos are one of the most popular items on any given day. "The comfort level of momos makes them so popular. The momos that I make are fresh, thinly wrapped and are reminiscent of the ones I grew up eating in Mizoram," says the home chef who operates from Yari Road. We also dig her king chilli chutney and bhut jolokia pickle to pair with momos.
Log on to: @josieskitchen on Instagram
Call: 9702332181
Cost: Rs 100 (vegetarian), Rs 150 (chicken), Rs 180 (pork)

Sweet somethings

Love chocolate, and momos? The popular chain WOW! Momo that has outlets across the city offers crunchy momos filled with brownie and topped with chocolate fudge and chocolate flakes.
Log on to: Swiggy or Zomato
Cost: Rs 65 onwards

Broccoli corn and cheese dim sums

Ingredients
For the wrapper: >>120 gm wheat starch >>80 gm potato starch (plus a little more for dusting) >>100 ml cold water >>200 ml hot water >>Oil for kneading

For the filling: >>200 gm broccoli florets >>100 gm American corn >>100 gm processed cheese >>5 ml sesame oil >>Salt to taste

Method
Boil the broccoli florets, and American corn, and mince them roughly. Grate the cheese and mix these in a bowl with the sesame oil and salt. Mix the potato and wheat starch, and add the cold water in a deep bowl. Add boiling hot water to this mixture and stir with a spatula vigorously until it becomes thick like a dough. Scrape the sticky dough out of the bowl and knead it with oil. Roll it into a long, thick, rope-like dough, and cut it into small pieces. Use a rolling pin to make small, round pancakes (puri size). Fill the mixture with a teaspoon of the stuffing, and fold the dimsums into any shape. Brush a steamer with oil and steam the dim sums for about five to six minutes.

Megha Poddar, founder, White Light Food