langkha

Langkha is a traditional dish originating from the mountainous regions of Nepal, particularly popular among the Sherpa community. It is a type of dumpling, similar in concept to momos but with distinct characteristics. The dough for langkha is typically made from wheat flour and water, and it is often slightly thicker than momo dough. The filling can vary, but common ingredients include minced meat (such as pork or yak), finely chopped vegetables like cabbage, onions, and cilantro, and a blend of local spices.

The preparation of langkha involves enclosing the filling within the dough parcels. Unlike momos, which are usually steamed, langkha are often pan-fried or deep-fried, giving them a crispy exterior. Some variations may also be boiled. The frying process is a key distinguishing feature, contributing to a different texture and flavor profile compared to steamed dumplings.

Langkha are typically served with a dipping sauce, which can range from spicy tomato-based chutneys to tangy fermented soybean sauces. The dish is a staple in Sherpa cuisine, often enjoyed during gatherings and festivals. It is valued for its hearty nature and its ability to provide sustenance in colder climates. The specific ingredients and preparation methods can vary from family to family and region to region within Nepal.