Kothey Momo (Pan-Fried Dumplings)

Ready to upgrade your dinner? Kothey Momo brings together crisp bottoms, soft dough, and juicy filling in one perfect bite that’s simple to prepare and always worth the effort.

I first tried Kothey Momo at a Nepalese restaurant and loved them from the first bite. My version uses pork and ginger to give the filling a warm, savoury taste that pairs perfectly with the golden, pan-fried dough.

Served with a spicy tomato and sesame chutney, they’ve become a regular in our kitchen. The filling stays mild enough for my little ones, though extra chilli adds a lovely kick for those who prefer more heat. The first bite gives you a soft, juicy centre with a gentle hint of ginger. We never seem to have any left, and I’m certain you’ll love them as much as we do.

What is Kothey Momo?

Momos are small, hand-folded dumplings filled with savoury meat or vegetables and wrapped in a thin layer of dough.

They’re popular in Nepal, Tibet, Bhutan, and nearby regions of India. Fillings vary from place to place and can include yak, mutton, chicken, pork, or vegetables. They are most often steamed and served with a clear soup, though some versions are pan fried and paired with a spicy tomato chutney.

Kothey Momo is one of these variations. The word “Kothey” in Nepali refers to the cooking method and roughly translates to half-fried or pan-fried on one side. In English, it means “half-fried dumpling” or “pan-fried momo.”

The dumplings are first fried in oil until the bottoms turn golden, then steamed in the same pan until soft and tender on top. This gives them a crisp base and a moist centre. The filling is usually minced pork, chicken, or buffalo mixed with onions, ginger, coriander, and mild spices.

Key Ingredients for Kothey Momo

Minced Pork

This gives the momos a juicy, savoury filling. The natural fat in pork keeps the mixture tender and full of flavour after cooking.

Fresh Ginger

Essential for its warmth and fragrance. It balances the richness of the meat and gives the filling a gentle, gingery kick Kothey Momos are known for.

Chilli Peppers

Add a subtle heat which complements the mildness of the meat and the freshness of the herbs. You can increase or reduce the amount to suit your taste.

Coriander

Fresh coriander gives a fresh, green flavour that works well in both the filling and the chutney.

Find the complete list with measurements in the recipe card below.

How to Make Kothey Momo

For the Dough

Step 1: Place all the ingredients, except the water, in the bowl of an electric mixer fitted with the hook attachment. Begin kneading and gradually add the water until you get a soft but not sticky dough.

Step 2: Shape it into a ball, wrap it in plastic wrap, and set it aside to rest for at least 30 minutes.

For the Filling

Step 1: Combine all the ingredients in a bowl and keep the filling in the fridge for at least 1 hour before assembling the momos. This allows the flavours to blend together.

Step 2: Make sure the filling is soft and moist (a little water helps keep it juicy when cooked).

Assembling the Momos

Step 1: Divide the dough into small balls of the same size (about 2 to 2½ cm – ¾ to 1 inch), then roll each ball into a thin circle about 8 cm – 3 to 3½ inches wide.

Step 2: Cover the rolled circles with a clean towel to prevent them from drying out.

Step 3: Lightly wet the edge of one circle with water. Hold it on your palm and place a tablespoon of filling in the centre. Fold it in half to form a semi-circle, then pleat and seal the edges tightly.

For the Chutney

Step 1: Toast half of the chillies and the sesame seeds in a dry skillet until they turn dark brown.

Step 2: Cut a small cross at the base of each tomato, then bring some water to a boil in a pot and add the tomatoes along with the remaining chillies.

Step 3: Turn off the heat, cover the pot, and let it sit for 3 minutes.

Step 4: Peel the tomatoes and transfer them to a blender along with the garlic, toasted chillies, toasted sesame seeds, and fresh coriander. Blend until smooth, then season with salt to taste.

Cooking the Momos

Step 1: Heat 3 tablespoons of vegetable oil in a non-stick pan over medium heat. Add the momos and cook without turning them until the bottoms become lightly golden.

Step 2: Pour enough water into the pan to cover the dumplings halfway. Cover with a lid and turn the heat to high.

Step 3: When the water has completely evaporated, uncover and let the bottoms crisp up slightly.

Step 4: Serve the momos hot with the chutney.

Extra Help from the Kitchen

Use Warm Water for the Dough – Warm water helps the flour absorb moisture evenly, making the dough smoother and easier to knead.

Keep the Filling Moist – If the filling feels dry before shaping, add a spoonful of cold water or a little oil to keep it juicy after cooking.

Rest the Shaped Momos Before Cooking – Let them sit for about 10 minutes so the dough relaxes and holds its shape better during frying and steaming.

Avoid Overcrowding the Pan – Cook in small batches to let each momo brown evenly and steam properly without sticking.

Add Water Carefully When Steaming – Pour hot water into the pan slowly and cover immediately to prevent splattering and to keep the dumplings cooking evenly.

Variations and Twists

Chicken Kothey Momo – Replace the pork with minced chicken for a lighter flavour that still stays juicy. Chicken absorbs the seasoning well and keeps a soft texture once steamed and fried.

Vegetable Momo – Use finely shredded cabbage, carrots, and mushrooms for a wholesome vegetarian version. Add a touch of soy sauce or sesame oil to bring depth to the flavour while keeping the filling moist.

Buffalo Momo – Try a traditional Nepalese variation made with minced buffalo meat. It has a richer taste and firmer texture that pairs well with the spicy tomato and sesame chutney.

Cheese and Spinach Momo – Mix ricotta or paneer with spinach for a mild, creamy filling. This vegetarian twist works especially well if you prefer a softer, milder flavour with a smooth texture inside.

Extra Spicy Momo – For those who enjoy more heat, add extra chopped chillies or a spoon of chilli oil to the filling. The spice level can be adjusted to taste without changing the overall balance of the dish.

Storage and Shelf Life

Uncooked momos can be stored in an airtight container in the fridge for up to 24 hours. For longer storage, arrange them in a single layer on a tray to freeze, then transfer to a sealed bag or container. They will keep well for 1 month.

Cooked momos can be kept in the fridge for up to 2 days. To reheat, steam them briefly or pan-fry over low heat until hot. There is no need to thaw frozen ones before cooking, as they can go straight from the freezer to the pan.

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Kothey Momo (Pan-Fried Dumplings)

Ready to upgrade your dinner? Kothey Momo brings together crisp bottoms, soft dough, and juicy filling in one perfect bite that’s simple to prepare and always worth the effort.

Course: Main

Cuisine: Indian, Nepalese, Tibetan

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour 20 minutes

Servings: 4

Author: Recipe adapted from eCurry

Ingredients

For the Dough

• 450 g – 1 lb all-purpose flour – plus extra for dusting
• 1¼ cups water or as needed to make a soft and flexible (but not sticky) dough
• 1 tablespoon vegetable oil
• ½ teaspoon salt

For the Filling

• 500 g – 1.1 lb minced pork or chicken, if preferred
• ¾ cup onions – finely chopped
• ¼ cup spring onions – finely chopped
• 1 –2 hot red chilli peppers – very thinly sliced (adjust to taste)
• 1½ tablespoons fresh ginger finely chopped
• ½ tablespoon vegetable oil
• 1 –1½ cups fresh coriander – finely chopped
• 2 tablespoons water
• Salt – to taste

For the Chutney / Dipping Sauce

• 3 small tomatoes
• 1 dried red chilli pepper – adjust to taste; mine was quite spicy
• ⅓ cup fresh coriander
• 1 large garlic clove
• 1 tablespoon sesame seeds
• salt – to taste

Instructions

For the Dough

1. Place all the ingredients, except the water, in the bowl of an electric mixer fitted with the hook attachment. Begin kneading and gradually add the water until you get a soft but not sticky dough.
2. Shape it into a ball, wrap it in plastic wrap, and set it aside to rest for at least 30 minutes.
   

For the Filling

1. Combine all the ingredients in a bowl and keep the filling in the fridge for at least 1 hour before assembling the momos. This allows the flavours to blend together.
   
2. Make sure the filling is soft and moist (a little water helps keep it juicy when cooked).

Assembling the Momos

1. Divide the dough into small balls of the same size (about 2 to 2½ cm – ¾ to 1 inch), then roll each ball into a thin circle about 8 cm – 3 to 3½ inches wide.
2. Cover the rolled circles with a clean towel to prevent them from drying out.
3. Lightly wet the edge of one circle with water. Hold it on your palm and place a tablespoon of filling in the centre. Fold it in half to form a semi-circle, then pleat and seal the edges tightly.
   

For the Chutney

1. Toast half of the chillies and the sesame seeds in a dry skillet until they turn dark brown.
   
2. Cut a small cross at the base of each tomato, then bring some water to a boil in a pot and add the tomatoes along with the remaining chillies.
   
3. Turn off the heat, cover the pot, and let it sit for 3 minutes.

4. Peel the tomatoes and transfer them to a blender along with the garlic, toasted chillies, toasted sesame seeds, and fresh coriander.

5. Blend until smooth, then season with salt to taste.

   

Cooking the Momos

1. Heat 3 tablespoons of vegetable oil in a non-stick pan over medium heat. Add the momos and cook without turning them until the bottoms become lightly golden.
2. Pour enough water into the pan to cover the dumplings halfway. Cover with a lid and turn the heat to high.
3. When the water has completely evaporated, uncover and let the bottoms crisp up slightly.
   
4. Serve the momos hot with the chutney.

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