Pork Momos with Coriander Mint Chutney

Instructions

1. 1

   Prepare the Dough

   • In a mixing bowl, combine the all-purpose flour and 0.5 tsp of salt.
   • Gradually add warm water while mixing to form a shaggy dough.
   • Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes firm, smooth, and pliable.
   • Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30-45 minutes. This helps relax the gluten, making the wrappers easier to roll.
2. 2

   Make the Pork Filling

   • While the dough is resting, prepare the filling.
   • In a large bowl, combine the minced pork, finely chopped onion, minced garlic, grated ginger, and green chilies.
   • Add the light soy sauce, sesame oil, chopped cilantro, 0.75 tsp salt, and black pepper powder.
   • Gently mix all the ingredients with your hands or a spoon until just combined. Be careful not to overmix, as this can make the filling tough.
3. 3

   Shape the Momos

   • Divide the rested dough into 24 equal-sized small balls.
   • Working with one ball at a time (keep the rest covered), dust it with flour and roll it into a thin circle, about 3-4 inches in diameter. Aim to make the edges thinner than the center.
   • Place about 1 tablespoon of the pork filling in the center of the wrapper.
   • To shape, you can either fold it into a half-moon and pleat the edges, or gather the edges up in small pleats to form a round, purse-like shape. Pinch the top firmly to seal.
4. 4

   Steam the Momos

   • Prepare your steamer by adding water to the bottom pot and bringing it to a rolling boil.
   • Lightly grease the steamer basket or tray with oil to prevent the momos from sticking.
   • Arrange the shaped momos in the steamer, ensuring there is at least a 1-inch gap between each one to allow for expansion.
   • Place the steamer basket over the boiling water, cover with a lid, and steam for 10-12 minutes.
   • The momos are cooked when the wrappers appear translucent and shiny, and the filling is firm.
5. 5

   Serve

   • Carefully remove the momos from the steamer.
   • Serve immediately with a spicy tomato chutney or a soy-vinegar dipping sauce.