One of the national dishes of Nepal is kothey momo. A half-fried, half-steamed momo with a frequently extended shape. Vegetables or meat are also acceptable filling options. To enhance the acidic pot-sticker flavour, they are served with a variety of sauces. Kothey momo is traditionally filled with hog or buff meat in Nepalese cuisine. Given how nicely ginger balances the flavour of meat, the stuffing is also more gingery than other versions. In The Momo King, we opt to serve a slightly altered version that is suitable for all customers. Kothey momo typically comes with soup. The exterior of the dough is slightly scorched and crispy after frying, giving kothey momo an intriguing texture. The outside lining develops a somewhat crispy flavour that enhances the flavour while maintaining the juiciness of the inner filling.
Here's how you can make Kothey momos at home-
Ingredients
Dough
1. 450 gms – 1 lbs. all-purpose flour + some more to dust
2. 1 + ¼ cup water or enough to make a soft and flexible, but not sticky dough
3. 1 tbsp vegetable oil
4. ½ tsp salt
Filling
1. 500 gms minced chicken
2. ¾ cup onions finely chopped
3. ¼ cup spring onions finely chopped
4. 1 or 2 hot red chilli peppers very thinly sliced (adjust to taste and add more if you like your food spicy)
5. 1 ½ tbsp fresh ginger finely chopped
6. ½ tbsp. vegetable oil
7. 1 to 1 ½ cup fresh coriander finely chopped
8. 2 tbsp water
9. Salt to taste
Chutney
1. 3 small tomatoes
2. 1 red dry chilli pepper or adjust to taste (mine was really spicy)
3. 1/3 cup fresh coriander
4. 1 large clove of garlic
5. 1 tbsp sesame seeds
6. Salt to taste
Method
1. Knead the dough with all the ingredients mentioned above.
2. Wrap it in plastic wrap after rolling it into a ball. For at least 30 minutes, set it aside.
3. Mix all the ingredients for the filling and refrigerate for 30 minutes.
4. To ensure that the filling stays moist when you bite into the dumplings, make sure it is soft and wet(which is why you added a little water to it).
5. The dough should be divided into equal-sized balls of 2 to 2.5 cm or 3/4 inch to 1 inch.
6. Each ball should be rolled into an 8 cm (3–3.5 inch) circular.
7. To stop the circles from drying out, wrap them in a towel.
8. Apply water to the circle's outer edge. Put a tablespoon of filling in the centre while holding it between your palms. Pleat it gently by folding it in a semicircle.
9. Toast sesame seeds and half of the chilli in a dry skillet until they are deeply browned.
10. On the bottom of each tomato, cut a cross.
11. Put the tomatoes and the leftover chillies in a pot of boiling water.
12. After extinguishing the fire, cover it for three minutes.
13. The tomatoes should be peeled before adding them, together with the garlic, roasted red pepper, toasted sesame seeds, and fresh coriander, to a blender. Blend until smooth.
14. Add salt to taste.
15. Add oil to a non-stick pan.
16. Turn the fire to medium, then add the momos. They should be shallow-fried for a few minutes without being turned.
17. Add enough water to the pan to partially cover all of the dumplings when they are golden brown. Put a lid on the pan and turn the heat to high.
18. They are prepared once the water has evaporated.
19. Serve hot with chutney.