If you love your dumplings crispy on the bottom and soft on top, you’re looking for kothey momo Sydney diners rave about. Kothey momo is Nepal’s half-steamed, half-pan-fried momo — a texture-lover’s favourite, and one of the most requested items on our menu at Mul Chowk Kitchen in Campsie.
What Is Kothey Momo?
Kothey momo starts life exactly like a regular steamed momo — minced filling wrapped in a thin dough and pleated by hand — but it’s finished differently. The dumplings are pan-fried on one side until golden and crisp, then a splash of water is added and the pan is covered so the tops finish cooking through steam. The result is a dumpling with a crunchy, caramelised base and a soft, juicy top.
Kothey Momo Nutrition and Cooking Style
Because kothey momo is only pan-fried on one side rather than fully deep-fried, it uses far less oil than typical fried dumplings while still delivering a satisfying crunch. The filling itself — minced meat or vegetables, onion, garlic, ginger and coriander — is identical to our steamed momo, so you get the same balanced filling with the added texture of a crisp base.
Kothey Momo vs Steamed Momo vs Jhol Momo
Wondering how kothey momo compares to our other styles? Here’s the difference:
- Kothey momo – half-fried, half-steamed, crisp base with a soft top.
- Steamed momo (like our buff momo and chicken momo) – fully steamed, soft throughout.
- Jhol momo – steamed momo served swimming in a spicy, tangy sesame-peanut broth. See our jhol momo Sydney guide.
Want to explore every style, filling and cooking method we offer? Read our complete guide to Nepali momo.
Why Kothey Momo Has a Cult Following
Kothey momo sits at the intersection of two textures people love in dumplings worldwide: the crisp base of a pot-sticker and the juicy interior of a steamed dumpling. It’s a style you’ll find at Kathmandu street stalls and momo houses across Nepal, and it’s become one of the most talked-about dishes among our regulars in Sydney.
How We Make Kothey Momo at Mul Chowk Kitchen
We prepare our kothey momo fresh to order, using the same hand-pleated dumplings as our steamed varieties, pan-fried in small batches so the base stays crisp right up until it reaches your table or delivery bag. It’s best enjoyed fresh, so we recommend dine-in or pickup if you want the crispiest possible base – though it also travels well for delivery.
What to Pair With Kothey Momo
We serve kothey momo with a tangy tomato-sesame achar that cuts through the richness of the pan-fried base. Explore the full range of pickle and chutney styles in our Nepali achar guide.
Order Kothey Momo Sydney Style: Dine-In, Pickup or Delivery
Kothey momo is available for dine-in, pickup and delivery from our Campsie restaurant. Visit our order momo online page for delivery partners and coverage areas, or browse our full Nepali food menu to plan your order.
Frequently Asked Questions
Is kothey momo the same as gyoza or pot-stickers?
They share a similar cooking method (pan-fried then steamed), but kothey momo uses Nepali spices and fillings such as buffalo, chicken or vegetables rather than Japanese or Chinese seasoning.
Which filling can I get with kothey momo?
We offer kothey momo with chicken, buffalo (buff) or vegetable filling – see our buff momo and chicken momo pages for more on each filling.
Does kothey momo stay crispy for delivery?
It travels reasonably well, but for the crispiest possible base we recommend pickup or dine-in.
Can I order kothey momo in Canberra too?
Our Canberra menu varies slightly by location – check our momo guide for Sydney and Canberra for details on what’s available at each restaurant.
Craving that crispy-soft combination? Order kothey momo online or visit us in Campsie, Sydney.
Kothey is just one way we serve momo — explore our full Nepalese momos selection for steamed, jhol and more.
