Kothey Momo With Tomato Dipping Sauce#Foodieextravaganza

There are many varieties of momo / dumplings, one of them that we are going to make today is Kothey momo, these are steamed half-moon shaped dumplings which are pan-fried and served.

These handmade vegetable momo are served with a spicy tomato sauce and make a delicious appetizer or snack!

Kothey Momo is a signature Tibetan/Nepalese dish. It is a half fried and half steamed momo, often elongated in shape. The filling can be either vegetables or meat. They are served with different types of sauces to bring out that tangy pot-sticker flavor.  In traditional Nepalese cooking, Kothey momo are filled with pork or buff meat and these are served with soup.

Makes 9 Momo's
Ingredients
For Momo
1 Cup All Purpose Flour
Hot Water as required
½ Teaspoon Salt

For The Filling
1 Big Bowl Cabbage - chopperized
1 Medium Carrot - chopperized
1 Spring Onion - white and green part finely chopped
1 Teaspoon Sesame Oil
Salt and White Pepper to taste

Method

In a bowl add the flour and salt, keep adding hot water a little at a time with a spoon knead so that all the flour is slightly wet. Then with a your hand knead it into a slightly stiff dough and leave covered for 10 to 15 minutes.

For The Filling

In a pan heat oil add all the veggies and spring onion white part sauté on medium high flame till they are cooked but not mushy. Add salt and pepper to taste and keep aside to cool. Add the spring onion greens and give it a good mix

To Make the Momo

Divide the dough into 9 equal balls. Take each ball and roll into a small disc 3 inch diameter. Fill it with a tablespoons of the filling in the center and start to pleat it by pinching it and pleating it grab the other side and pinch it together. Similarly make the others like wise.

Heat up a pan with a lid. Add a tablespoon of sesame oil and spread it then place the momos and reduce the flame to low.  

Let it cook for 3 minutes when one side is golden/toasted turn the sides and cook on all sides.

When all sides are golden/toasted then make them stand again.

Add ½ cup water

Cover immediately with a lid, on medium low flame, cook for 3 minutes, you will see that the momos start to puff up.

Switch off the flame when the water dries and they are translucent and they are done.

For The Tomato Dipping Sauce

This dipping sauce may look difficult to make ... but believe me it’s not so, it’s super easy and the end result is just too good Do give it a try!

Ingredients
1 Large Tomato
2 Dried Red Chillies
2 Cloves Garlic
½ Inch Piece Ginger
1 Tablespoon Tomato Ketchup
Salt and Sugar to taste

Method

Add the tomato, ginger, garlic and chillies together in a pan with 1/2 cup water and boil till water has dried up and tomatoes have become mushy.
Let it cool and a then give a blitz in a mixer with some salt, sugar and soya sauce as per your taste and your finger licking momo's sauce is ready.

Labels: Momo, Asian Cuisine, Tomato, Dipping Sauce,Vegetarian, Vegan, Street food,Foodie Extravaganza Party

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

The theme for today's event is "Dumplings"  

• Easy Chicken Soup with Drop Dumplings from A Day in the Life on the Farm
• Gogi Mandu (Korean Meat Dumplings) from Culinary Adventures with Camilla
• Kothey Momo With Tomato Dipping Sauce from Sneha's Recipe
• Pork Potstickers from Palatable Pastime
• Tiroler Speckknödel (Austrian Speck Dumplings) from Tara's Multicultural Table
• Ukranian Spinach and Potato Dumplings from Karen's Kitchen Stories
• Whole Wheat Spinach and Paneer from Magical Ingredients

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.