MithoKothey Momo
Kothey Momo gives you the best of both worlds with a crisp bottom and juicy filling.
Ingredients
- 2 1/2 cups All-purpose flour
- 3/4 cup Water, for the dough
- 450 g Buff or chicken mince
- 2 medium Onion, finely chopped
- 1 1/2 tbsp Garlic, minced
- 1 tbsp Ginger, minced
- 1/2 cup, chopped Spring onion and coriander
- 1 tsp each Cumin and coriander powder
- 1/2 tsp Timur (Sichuan pepper), ground
- 4 tbsp Vegetable oil, for pan-frying
- 1/3 cup per batch Water, for steam-frying
- to serve Tomato-sesame chutney
- to taste Salt
Steps
- Makes about 24. Knead a stiff dough and rest it 30 minutes; mix the mince with the squeezed onion, aromatics, herbs and spices.
- Roll 3-inch wrappers and pleat each momo into a half-moon with one flat side, which becomes the crisp base.
- Heat 2 tablespoons of oil in a heavy non-stick pan and set the momo flat-side down in a single close-packed layer.
- Fry undisturbed for 2-3 minutes until the base is golden brown.
- Pour in the water, cover at once, and let them steam for 8 minutes until the wrappers turn translucent and the filling is cooked.
- Uncover and keep cooking until every drop of water has gone and the base re-crisps, about 2 minutes more.
- Lift them out with a thin spatula, crisp side up, and serve with tomato-sesame chutney.
Nutrition
| Per serving (1 plate · 10 pan-fried pieces) | Per 100 g |
|---|---|
| 589 kcal | 187 kcal |
| Protein: 30.6 g | 9.7 g |
| Carbs: 79.4 g | 25.2 g |
| Fat: 15.8 g | 5 g |
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