There are important questions in life. Are we taking the scenic route? Did anyone book dinner? And which beer should accompany a plate of momos?

The last question has no single correct answer, which is why we’ve assembled a highly serious tasting panel consisting of hungry people and one person who has already eaten two dumplings while the others were reading the menu.

Momos are Nepalese favourites: little dumplings that may be steamed, fried, served in soup or dressed up as chaat. They can be filled with meat, vegetables, paneer or other ingredients, and often arrive with a chutney that ranges from pleasantly tangy to “I can now hear colours”.

Beer pairing depends on the filling, cooking style, sauce and your own taste. Here are a few excellent places to start.

Steamed momos and a crisp lager

Steamed momos are a friendly introduction. They’re soft, savoury and ready to meet a refreshing lager. A clean, thirst-quenching beer lets the filling and dipping sauce take centre stage without turning the table into a flavour arm-wrestling match.

Try a sip between bites. If the beer refreshes your palate and makes you want another momo, congratulations: the pairing committee has reached a provisional decision.

Fried momos and something with a bit more bite

Pan-fried or deep-fried momos bring crisp edges and a richer taste. A beer with some bitterness or a little more body can stand up to that extra richness. The bubbles help too, doing the useful work of clearing your palate while you prepare for “just one more”.

You could try a more bitter style if that’s what you enjoy. If it makes the chilli taste sharper, switch back to something lighter. Your dinner is not a laboratory, and you are allowed to change your mind halfway through the experiment.

Jhol momos: broth, spice and a refreshing beer

Jhol momos come with a spiced soup or broth, making them particularly comforting and occasionally rather splashy. A light, refreshing beer can be a good companion, especially if the sauce has plenty of chilli.

There’s a choice here: keep the beer crisp and cooling, or try something with a touch of sweetness or fruitiness to balance the heat. Stronger beer can make spicy food feel even hotter, so if your mouth is already filing a complaint, perhaps don’t add a high-alcohol challenge to the situation.

The chutney is the wildcard

Momo chutneys can be tangy, garlicky, tomato-based or spicy, and every cook has their own version. The sauce can change the pairing more than the dumpling does. A mild beer may keep things fresh; something a little sweeter or fruitier may soften the chilli.

Take a small taste of the chutney first. This is not cowardice. It is intelligence wearing a napkin.

If you’re unsure, order a beer you already like and see how it works with the sauce. You are not required to develop a new personality around your pint.

Meat, vegetables, paneer: does the filling matter?

Yes, but it doesn’t need to become a spreadsheet.

Meat fillings may taste richer or more savoury, while vegetable or paneer versions can be lighter, creamy or herb-forward. A refreshing lager is a flexible starting point for all of them. If the filling is rich and the momo is fried, you may enjoy a beer with more bitterness. If the sauce is very hot, a lighter or slightly sweeter option may feel more comfortable.

The best pairing is the one that works for you. There’s no dumpling inspector stationed outside the restaurant checking whether you’ve selected the correct beer.

What about a local Nepalese beer?

If you’re in Nepal, look for local options such as Gorkha and ask what else is available. Beer selections vary by venue and region, so the most exciting option may be the one on the menu you haven’t tried yet.

You don’t need to memorise beer styles before ordering. Ask whether the beer is light, bitter, sweet or strong. Then choose based on what you’re eating and how adventurous you feel. “Something refreshing with the spicy sauce” is a perfectly useful request.

The very important tasting method

For a proper momo-and-beer investigation, order a couple of momo styles and one beer. Taste a momo plain first, then try it with the chutney. Take a sip of beer after each. Notice which combination you prefer.

If you’re with a group, share your findings. This can be conducted through rigorous discussion, dramatic nodding or the simple phrase “that one’s excellent”. Keep water on the table too, particularly if the chutney has begun to make bold claims about your tolerance.

The final verdict

Steamed momos and crisp lager make an easy starting point. Fried momos can work with a beer that stands up to their richness. Jhol momos and spicy chutney often appreciate something refreshing, while a slightly sweet or fruity beer may help balance chilli.

But there is no official pairing law. Try things, enjoy what you like and don’t let anyone tell you that a dumpling has been disappointed in you.

The perfect Nepalese pairing is a plate of momos, a beer you enjoy and enough time to order another plate before someone at the table says, “Shall we get some more?”