Staples & Mains
Kothey Momo
कोठे मम:
Half-steamed and half-fried, kothey momo are first cooked through in a steamer and then laid flat on an oiled pan until one side turns crisp and lacquered brown. The contrast between the crackling base and the soft pleated top is what regulars queue for. They are a standard evening order in Kathmandu momo houses, usually alongside a glass of tea or something stronger.
- Prep
- 45 min
- Cook
- 25 min
- Total
- 70 min
- Serves
- 4
- Difficulty
- Medium
At the stove
Method
Knead the flour and water into a firm dough, cover, and leave it to relax for 30 minutes so it rolls out without springing back.
Mix the mince with the cabbage, onion, ginger-garlic paste, cumin, timur, soy sauce, oil, coriander, salt and pepper until well combined.
Roll the dough into thin rounds and fill and pleat them as you would ordinary momo, keeping the finished dumplings under a cloth so they do not dry out.
Steam the momo in an oiled steamer for about 12 minutes, until the wrappers turn glossy and the filling is cooked through.
Let the steamed momo sit for a couple of minutes so the surface dries slightly, which helps them crisp rather than stick.
Heat a generous film of oil in a heavy frying pan over medium heat and lay the momo down flat-side or seam-side down, giving each one room.
Fry without moving them for 3 to 4 minutes, until the underside is deep golden and crisp, then lift them off with a thin spatula.
Serve immediately, crisp side up, with a bowl of tomato-sesame achar.
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