How Mo:Mo began and how the dish wound up in Nepal is somewhat of a mystery. Be that as it may, many individuals accept it was a Tibetan interpretation of the Chinese dumpling. Since the beginning of time, the Kathmandu Valley has been a significant piece of shipping lanes in Asia, including Lhasa. Tibetans made momo with yak or sheep meat and wheat flour in those times, nonetheless, on the grounds that wheat was difficult to come by momo was held for unique events. While voyaging shippers probably scholarly momo-production methods and afterward altered preparing because of what was accessible and liked in Nepal. Moreover, buffalo meat was more well known in the Kathmandu valley and was ordinarily utilized in momo.

There are different stories including a conviction that momo was created in Kathmandu and was then acquainted with Tibet, China and Japan by a Nepali princess who wedded a Tibetan lord. On the other hand, some accept that momo was brought by Tibetan transients who moved into Nepal. At last, nobody knows precisely how momo showed up in Nepal, in any case, obviously it was adjusted over the course of the years to oblige accessible fixings and taste inclinations among Nepali individuals.