By Jasmine Kaur
If you’ve been craving something hot and juicy this winter, try these special Nepal-style kothey momos for evening snacks and never look back.
These are half-steamed and half-fried momos, a Nepali version of pot stickers that is slightly elongated from one end. They are first steamed and then pan-fried.
For the dough • 450 gms all-purpose flour • 1 ¼ cup water • 1 tbsp vegetable oil • ½ tsp salt
• 500 gms minced chicken • ¾ cup finely chopped onions • ¼ cup finely chopped spring onions • 1-2 very thinly sliced hot red chilli peppers • 1 ½ tbsp fresh ginger finely chopped • ½ tbsp. vegetable oil
For the dough • Knead the dough with all the ingredients. • Wrap in plastic wrapand set aside 30 minutes. • Mix all ingredients and refrigerate for 30 minutes.. • Each ball should be rolled into a 3–3.5 inch circle.
• Put a tsp of filling in the centre while holding it between your palms. • Pleat it gently by folding it in a semicircle. • Add oil to a non-stick pan. • Shallow-fry for a few minutes. • Add water to partially cover all the dumplings and put a lid on the pan. • Once the water evaporates, serve hot with chilli chutney.