Pork Momos

Name: Pork Momos
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup all-purpose flour (maida, plus extra for dusting); 400 g pork mince (with some fat); 1 pcs onion (medium, very finely chopped); 6 pcs garlic (cloves, minced); 1 inch ginger (peeled and grated); 1 tsp soy sauce; 1 tsp oil (for the filling); 2 pcs green chili (finely chopped); 1 pinch salt (for dough); 1 pinch black pepper (freshly ground); 0.75 cup water (for kneading dough)

RATING

4.6/5(142)

TASTE SCORE

9/10

Delicate, juicy steamed dumplings filled with a savory mixture of minced pork, finely chopped onions, ginger, and garlic. These Himalayan-style momos come with a fiery red chutney and make a satisfying snack or light meal that's fun to share.

PREP

40m

COOK

15m

SERVES

6 PIECES

522 cal

SERVINGS

METHOD · 6 STEPS

knead · ~10 min
Knead the dough.
Combine all-purpose flour and salt in a large bowl. Gradually add water, mixing as you go, then knead for 8-10 minutes until the dough is smooth, firm, and elastic. Cover with a damp cloth and let it rest.
rest · ~20 min
Rest the dough for 20 minutes.
TIPResting the dough relaxes the gluten, making it much easier to roll thin circles without the dough springing back.
mix · ~5 min
Prepare the pork filling.
1.In a bowl, combine the pork mince, chopped onion, minced garlic, grated ginger, green chili, soy sauce, oil, pepper, and salt.
2.Mix vigorously with your hand or a spoon for 2-3 minutes until the mixture is well combined and slightly sticky.
3.Cover and let the filling rest for 10 minutes to allow the flavors to meld.
TIPUsing pork mince with a little fat ensures the momos stay juicy and don't taste dry after steaming.
prep · ~20 min
Shape the momos.
1.Divide the rested dough into 24 equal-sized small balls, keeping them covered to prevent drying.
2.On a lightly floured surface, roll each ball into a thin 3-inch round disc, keeping the edges slightly thinner than the center.
3.Place a heaped tablespoon of the pork filling in the center of each wrapper.
4.Fold and pleat the edges to seal the momos into a half-moon or round shape.
TIPDon't overfill the wrappers, or they may burst while steaming. A tablespoon of filling is just right for a 3-inch disc.
steam · ~15 min
Steam the momos.
1.Bring the water in the steamer base to a rolling boil over high heat.
2.Grease the steamer trays lightly with oil and arrange the momos in a single layer without touching.
3.Place the trays in the steamer, cover, and steam for 12-15 minutes until the wrappers look translucent and the filling is cooked through.
TIPAvoid lifting the lid during the first 10 minutes of steaming—the constant steam is what cooks them evenly.
serve
Serve immediately with spicy red chutney.
Transfer the hot momos carefully to a serving plate. Serve at once with a fiery tomato-based red chutney or a sesame-based chutney on the side.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Add a splash of cold water to the dough if it feels dry during kneading, but do not overhydrate.
2
Keep the rolled wrappers covered with a damp cloth to prevent them from drying out while shaping.
3
Wet your fingers slightly when sealing the momos to help the dough edges stick together firmly.
4
For extra juiciness, let the seasoned pork filling rest in the fridge for 15 minutes before wrapping.
5
Arrange the momos at least 1 cm apart on the steamer tray so they don't stick together while cooking.

RECIPE VARIATIONS