Kothey momo in Australia

Kothey momo is the half-and-half: pan-fried on the base until it is crisp and golden, still soft and steamed up top. You get the crunch and the juice in the same bite, which is why a lot of people quietly think it is the best way to eat momo.

It is the potsticker of the Himalaya. Crisp side down, soft top dunked in achaar, and try to make the plate last.

We have mapped 69 spots serving it, most across New South Wales, Queensland and Western Australia.