Kothey Momo

Crispy delicious Kothey Momo

Make the filling: Mix ground chicken/pork or finely chopped veggies with minced onion, garlic, ginger, cilantro, scallions, soy sauce, salt, pepper, and a little oil.
Make the dough: Combine flour, a pinch of salt, and water. Knead into a smooth dough, rest 20–30 minutes.
Roll wrappers: Divide dough into small balls and roll into thin circles.
Fill and fold: Place a spoonful of filling in each wrapper, then pleat and seal into crescent or round momo shapes.
Steam first: Steam momos for about 8–10 minutes, until cooked through.
Pan-fry: Heat a little oil in a skillet, place steamed momo flat-side down, and fry until golden and crisp.
Optional crispy finish: Add a splash of water, cover briefly, then uncover to let bottoms crisp again.
Serve: Eat hot with tomato-sesame achar, chili sauce, or soy-vinegar dipping sauce.