When I first saw momos as the theme for this week’s Sunday FunDay post, I had to look it up! What are they even? I quickly discovered that momos or actually properly momo (which is the singular as well as the plural in their native tongue) are the unofficial national dish of Tibet.
According to Wikipedia, “They are one of the most popular fast food in Nepal and many other South Asian region populated with people of Nepali origin and people of hilly origin. They are also common in places with noticeable Nepalese and Tibetan diaspora, such as Assam, Delhi, Mizoram, Manipur, Nagaland, Meghalaya, Himachal Pradesh, Shillong, Uttarakhand and West Bengal.”
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.
The dumplings are first fried in oil until the bottoms turn golden. You then add water to the pan to steam the dumplings. They puff up dramatically (so don’t crowd the pan!) then contract when the lid is removed. Once the water evaporates, they are fried again to get the bottom crispy once more.
Kothey Momo - Himalayan Dumplings
This recipe makes about three dozen momo, depending on how you divide your filling. I have adapted it from several I found online, with special nod to NishKitchen who uses store-bought dumpling skins, which felt like permission for me to do the same. So much easier than making them yourself!
Ingredients
For the filling:
1.1 lb or 500g ground pork
1 medium onion, finely chopped
2 whole spring onions, finely chopped
1 –2 hot red chili peppers, minced
1 tablespoon fresh ginger, grated
1 tablespoon canola or other light oil
1 big bunch cilantro (25g), hard stems removed, the rest finely chopped
2 tablespoons water
1 teaspoon fine sea salt
For making the momo:
1-2 tablespoons canola or other light oil
1 package (300g - you won’t use them all) gyoza skins
For serving:
Chutney of your choice (I served these with my spicy tomato chutney.)
Method
Combine all the filling ingredients in a bowl. Cover with cling film and refrigerate for an hour (or more) before assembling your kothey momo. This allows the flavors to blend together.
Lightly wet the edge of one gyoza skin with water. Hold it on your palm and place a scant tablespoon of filling in the center. Fold it in half to form a semi-circle, then pleat and seal the edges tightly.
Heat a drizzle of oil in a non-stick pan over medium heat. Add the momo and cook without turning them until the bottoms become lightly golden.
Pour enough water into the pan to cover the dumplings halfway.
Cover with a lid and turn the heat to medium high.
When the water has completely evaporated, uncover and let the bottoms crisp up again.
Add a little more oil to the pan and repeat until all of your momo are cooked. Serve them hot with the chutney of your choice.
Enjoy!
It’s Sunday FunDay and today we are sharing momo! Many thanks to our host Renu of Cook with Renu. Check out the links below.
- Easy Veg Momos from Cook with Renu
- Keto Fried Cabbage Momos from Sneha's Recipe
- Kothey Momo - Himalayan Dumplings from Food Lust People Love
- Spiced Lamb Dumplings - Nepalese Momo from Karen's Kitchen Stories
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