Top Fried Momos dishes in Toronto

The same dumplings pan- or deep-fried to a golden, crispy shell — a textural contrast to the steamed version that many regulars prefer

The pan-fried version develops a blistered, slightly crispy base while keeping the filling juicy — a textural upgrade worth ordering alongside the steamed

Crispy-bottomed version of the house momos — the exterior blisters and crunches while the interior stays tender

The pan-fried version of their signature dumplings — crispy bottoms, soft tops, deeply savory interior

The same hand-folded dumplings crisped on the flat side, giving a golden, slightly chewy bottom crust while keeping the top wrapper tender

Pan-crisped to a golden shell with a juicy interior — better than the steamed version for those who want textural contrast

The same dumplings crisped in a pan until the bottom shatters — a textural contrast that converts people who thought they preferred steamed

Pan-fried version of the house dumplings with a golden, slightly crisped exterior — a textural counterpoint to the steamed variety worth ordering alongside

Pan-fried version of the signature dumplings with a crisp golden base and a slightly chewier skin — a textural counterpoint to the steamed version worth ordering alongside

Pan-crisped to a golden shell on one side while the filling stays juicy — the textural contrast is the whole point

Pan-fried or deep-fried version of their dumplings — crispy exterior giving way to a juicy, well-seasoned filling

The pan-fried version of the signature dumpling with a golden, lightly crisped bottom that adds texture without overwhelming the juicy filling inside

The steamed version pan-crisped to golden, giving the filling a slightly more concentrated flavour and a satisfying textural contrast

Pan-fried until golden and blistered on the outside while staying juicy inside — a textural upgrade on the classic

Pan-fried until the bottoms are golden and lightly crisp, offering a textural counterpoint to the steamed version

The steamed version's crispier sibling, with a golden exterior that adds texture while keeping the filling juicy

The same dumpling filling encased in a crispier shell — pan-fried to a golden exterior with chewy pockets that hold up to the accompanying sauce

The same handmade dumplings pan- or deep-fried to a golden, slightly crispy exterior — a satisfying textural contrast to the steamed version

Crisp-bottomed dumplings with a chewy-tender skin contrast that holds up better to aggressive dipping than the steamed version

The pan-fried or deep-fried variant of the house dumplings, with a crisped exterior that adds textural contrast to the juicy filling inside

Pan-fried or deep-fried version of the house dumplings — crisp-bottomed and golden outside, soft and meaty within

Pan-fried or deep-fried version of the house dumplings with a crisped, golden exterior and a satisfying chew — ideal for those who want textural contrast

Deep-fried until the wrapper blisters and crisps, giving each piece a satisfying crunch before the soft, savory filling

The same dumplings crisped on one side for a satisfying textural contrast — worth ordering alongside the steamed version for comparison

Flat-bottomed dumplings seared on one side, steamed on the other — a textural hybrid that's crispy below and tender above