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Pan-fried Kothey Momos served on a plate with tomato chutney and chopsticks.

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.
    Mixing flour and water to form a smooth dough for Kothey Momo wrappers.

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.
    Ground pork, spring onions, and ginger mixture for Kothey Momo filling.
  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.
    Step-by-step collage showing dough rounds filled with pork mixture and shaped into momos.

For the Chutney

  1. Toast half of the chillies and the sesame seeds in a dry skillet until they turn dark brown.
    Toasting sesame seeds and dried chilli in a skillet for momo chutney.
  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.
    Blanching tomatoes in boiling water to prepare the chutney base.
  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.

    Process shots showing tomatoes and coriander blended for momo chutney.

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.
    Collage of Kothey Momo images showing dumplings, chutney.
  4. Serve the momos hot with the chutney.