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Quick Pan-Fried Chicken Momos (Kothey Style)
80% authentic · Tibetan/Nepalese Fusion
A faster version of momos, pan-fried after steaming to achieve a crispy bottom and tender top. Often called Kothey momos.
Ingredients
- Pre-made dumpling wrappers30-40
- Ground chicken1 lb
- Cabbage, finely shredded1 cup
- Scallions, chopped1/4 cup
- Ginger, grated1 tsp
- Garlic, minced1 tsp
- Soy sauce1 tbsp
- Sesame oil1 tsp
- Vegetable oil2 tbsp
- Water1/2 cup
Steps
- 1
Prepare the filling: Mix ground chicken, cabbage, scallions, ginger, garlic, soy sauce, and sesame oil.
- 2
Fill the dumpling wrappers with the chicken mixture and pleat to seal.
- 3
Heat 1 tbsp of vegetable oil in a non-stick skillet over medium-high heat. Arrange momos in a single layer and cook for 2-3 minutes until bottoms are golden brown.
- 4
Carefully add 1/2 cup of water to the skillet, cover immediately, and steam for 5-7 minutes, or until chicken is cooked through and wrappers are tender.
- 5
Remove lid and let any remaining water evaporate. Drizzle with remaining 1 tbsp oil if desired.
- 6
Serve immediately with dipping sauce.
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