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Kothey Momo

Kothey Momo

How to make Kothey Momo - Himalayan pan fried dumplings filled with pork and ginger and served with a spicy tomato chutney.

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

Dough

  • 450 gms – 1 lbs. all purpose flour + some more to dust
  • 1 + ¼ cup water or enough to make a soft and flexible, but not sticky dough
  • 1 tbsp vegetable oil
  • ½ tsp salt

Filling

  • 500 gms – 1.1 lbs. minced pork but you can use chicken too
  • ¾ cup onions finely chopped
  • ¼ cup spring onions finely chopped
  • 1 or 2 hot red chili peppers very thinly sliced (adjust to taste and add more if you like your food spicy)
  • 1 ½ tbsp fresh ginger finely chopped
  • ½ tbsp. vegetable oil
  • 1 to 1 ½ cup fresh coriander finely chopped
  • 2 tbsp water
  • Salt to taste

Chutney/Dipping Sauce

  • 3 small tomatoes
  • 1 red dry chili pepper or adjust to taste (mine was really spicy)
  • 1/3 cup fresh coriander
  • 1 large clove of garlic
  • 1 tbsp sesame seeds
  • Salt to taste

Instructions

  1. Put all the ingredients (besides the water) in the bowl of an electric mixer fitted with the hook attachment. Start kneading and add the water little by little until you get a soft (but not sticky) dough.
  2. Shape it into a ball and wrap it in plastic wrap. Keep it aside for at least 30 minutes.
  3. Combine all the ingredients together and keep the filling in the fridge for at least 1 hour before assembling the momos. This will ensure that all the flavours come together.
  4. Make sure the filling is soft and moist (that is the reason why you add a little water to it), so it will stay moist when you bite into the dumplings!
  5. Divide the dough into small balls of the same size (about 2 to 2.5 cm – 3/4 inch to 1 inch).
  6. Roll each ball into an 8 cm – 3 to 3.5 inch circle.
  7. Cover the circles with a towel to prevent them from drying out.
  8. Wet the edge of a circle with water. Hold it on one palm, and put a tablespoon of filling in the center. Gently fold it in a semi circle and make the pleats (see video below or click here and skip to minute 2:30).
  9. Toast half the chilli you are using and the sesame seeds in a dry skillet until they are dark brown.
  10. Cut a cross at the bottom of each tomato.
  11. Boil some water in a pot, put the tomatoes and the remaining chilli in it.
  12. Switch the fire off and cover it for 3 minutes.
  13. Peel the tomatoes and put them in a blender together with the garlic, toasted chilli, toasted sesame seeds and fresh coriander. Blend until smooth.
  14. Season with salt to taste.
  15. Put 3 tbsp of vegetable oil in a non stick pan.
  16. Add the momos and put the fire on medium. Shallow fry them for a few minutes but do not turn them around.
  17. When golden brown, add enough water into the pan to submerge all of the dumplings halfway. Cover the pan with a lid and put the fire on high.
  18. When the water has evaporated, they are ready!
  19. Serve the momos hot with the chutney.