The reason I wrote Momo/Dumpling was that Momo being a Tibetan name it is made slightly differently while Chinese dumplings are what I took inspiration from while making Pork stuffing for this. All other Momos that I make are totally Tibetan style. The reason for making the pork ones different is that somehow the pork eat that we get here is not as fresh and delicious as the ones we get in the hills I feel. So I was not sure if minimal ingredients added to the mince would be suffice, whereas Chinese recipe uses sesame oil and soy sauce and spring onions which kinda adds a little punch and would taste better I felt ( totally my opinion). So yes it was quite a hit coz the nutty flavor that sesame oil imparts is soooo good 🙂 . Another negative is that even the mince did not have much fat so like for other meat that I use , I had to add extra oil to make it juicy and not dry. Still over all was really good and my kids just couldn’t stop gobbling them down 😀 .
For the Filling :
- 600 gms Pork mince
- 300 gms – Spring Onion, both green and white part finely chopped
- 2 medium Onions, finely chopped
- 4-5 Garlic close, finely minced
- 4-5 Tbs minced Ginger
- 1 Egg
- 3 Tbs light Soy Sauce
- 1 Tsp toasted Sesame Oil ( preferably Korean or Chinese)
- A handful of Chopped Coriander leaves
- Salt to taste
- 1/2 – 3/4 Cup Refined Oil
For the Dough :
- 500 gms All purpose Flour
- Cold water to knead
- Mix the flour and water to make a soft but not a sticky dough. You need to knead it very well. Now cover and keep aside and let it rest for 10-15 minutes.
- In a big bowl ( not plastic) add all the filling ingredients except the salt and coriander leaves.
- Using you hands mix all the ingredients for at least 10 -15 minutes. Now add the salt and coriander leaves and mix again for another 10 minutes. Like my mum would say you gotta mix it so well that the mince is half cooked from the heat of your hands :p .
- Now heat the oil to smoking point and pour over the mince mix and give a good stir with a spoon ( don’t use your hand as the oil will be hot ).
- Tear up the dough into small bits and make a ball. Roll them out to about 2.5″ diameter . Make sure the rolled dough is not very thick and it needs to be thicker at the center and thin at the edges. It takes practice but you will be able to do it 🙂 .
- Place about a tsp of the mince in the centre of the flattened dough and seal the edges in the style you like. As shown in the picture, you need to start pleating the dough and pleat it a little more than halfway and then bring together the two sides and seal them.
- Place the momos on oiled steamers. Once the steamers are full. Steam them for good 15 minutes and then switch the places of the steamers and steam for another 10 minutes.
- Serve hot with Momo Chutney.
# If you can get the mince with enough fat then no need to add the smoked oil.
# The salt should be a little more than you like as it needs to compensate for the bland dough.
- 4-5 ripe red Tomatoes
- 5-6 Garlic cloves
- 2-3 dry red chillis, soaked in warm water
- 4-5 Dallae chillis
- Salt to taste
- Boil the tomatoes till they are cooked and the skin starts peeling.
- Remove the skin and put all the chutney ingredients in a blender.
- Blend to a smooth paste and it’s ready.
#Dallae is a local chilli we get back home, you may use either regular green chillis or more of dry red chillis.
#Cooking the tomatoes in open fire make the chutney more delicious.