Steamed momos are meat filled dumplings from the east Indian state of Sikkim. You can fill them with any minced meat of your choice. These dumplings are usually served with fiery tomato chutney and a clear soup called thukpa.
Ingredients
2 cups all-purpose flour, more for dusting
Dash of salt, or to taste
2 tablespoons vegetable oil, or sunflower or canola oil
1 small onion, chopped very fine
4 to 5 cloves garlic, chopped very fine
9 ounces (250 grams) pork mince
1 1/2 tablespoons soy sauce
1 1/2 teaspoons chilli sauce
1/2 teaspoon freshly ground black pepper
Steps to Make It
Mix the flour and salt to taste and add a little water at a time, about 6 tablespoons total, to make a stiff dough. Place the dough on a clean work surface and knead until smooth, dusting the surface with flour if needed. Cover with a lightly damp kitchen towel while you work on the filling.
Heat the oil in a pan and fry the onion till translucent. Add the garlic and fry till it begins to turn golden.
Add the meat and brown.
Add the soy and chilli sauces and mix well.
Add the freshly ground pepper and salt to taste and cook till the pork is done. Let the filling cool to room temperature while you roll out the dough.
Divide the dough into 16 equal-sized balls and roll into very thin circles of roughly 4″ diameter, dusting the surface with flour if needed.
Dab a tiny bit of water on the edges of the circle. Put a tablespoon of pork in the centre of each circle.
Fold the edges over the pork and pinch and twist to seal or fold the Momo in half (into a semi-circular shape) and pinch the edges shut. Get as creative as you like with shapes, as long as you make sure to seal the edges well.
Place the Momos in a steaming dish and cook for 10 to 15 minutes.
Serve piping hot with tomato achaar and Thukpa.
