‘Momo’ is a traditional delicacy of China, Bhutan and Tibet. It’s very famous all across North East India and Nepal. These are dumplings made of flour, water and meat or vegetables. It’s a very simple appetiser which is served with a hot soup and a spicy dip. The best part is you can steam it instead of frying and cut on all those caloriesJ.
Here I have made it with minced pork, you can make it with any kind of minced meat that you like or even vegetables. Go ahead try it!
You can fold them in Half moon shape
You can make Traditional Round Dumplings
Quick Steamed Pork Momo (Dumpling)
Recipe Type: Appetizer
Cuisine: Asian
Author:
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
- For Dumpling Wrapper
- All-purpose Flour – 2 cups
- Water – 3/4th cup
- For Filling
- 500g minced pork ( you can use any minced meat – chicken, lamb or even chopped vegetables)
- 1 large onion – finely chopped
- 1 green bell pepper – finely chopped
- 2 tbspn coriander leaves – finely chopped
- 1 tspn ginger – crushed
- 3 cloves of garlic – crushed
- ½ tspn cumin powder
- ½ tspn coriander powder
- Salt and pepper to taste
- 1 tspn vegetable oil
- For Spicy Tomato Dip
- 1 large Tomato
- Garlic – 5 cloves
- 2 green chillies – ( the amount of chilli depends on how spicy you want the dip to be)
- 1 tspn lemon juice
- Salt and pepper to taste
Instructions
- For the dumpling wrapper
- Mix flour with little salt, 1 tspn of oil and add water to make soft dough.
- Once the dough is prepared make some round balls from it.
- Roll them into small round disc shapes.
- For Filling
- Add all the ingredients in a mixing bowl and mix them well
- Take a tea spoon and fill the flour discs with the filling and fold them properly at the edges so that they don’t open up.
- Fill the lower base of the steamer with water and grease the steamer plate with little oil (so that the dumplings do not stick to the plate when you are taking it out).
- Place the dumplings in the steamer and steam cook them for 15-20 mins.
- For the spicy tomato dip
- Grill the tomato until the outer skin turns black and the tomato is soft
- Grill garlic cloves
- Take out the burnt skin of tomato and cloves
- Blend them in a blender with chillies
- Add lemon juice, salt and pepper
And that’s it your quick steamed pork momo is good to go. You can just serve it with the dip or can also serve with a hot soup. Enjoy your momos and let me know about your experience with this traditional appetizer.
Happy Cooking!
4 comments
and yes tomay add korlaam on my blog roll..should be an inspiration to get me cooking some more ~
you know as a student, i remember momos as divine saviors, easy on the pocket and heaven sent for the taste buds !!
Thanks Sulagna… Hope you start making great momos soon .. 🙂
Add Sichuan pepper ( grind it) in your tomato dip. The best dip ever to have with Pork momos!