Pork momos (Nepalese dumplings)

Pork momos (Nepalese dumplings)

If you're up for a challenge, try making these tasty momos, a version of Chinese steamed dumplings filled with pork, coriander, chillies and ginger

Ingredients

  • plain flour plus extra for dusting
    200 g
  • sunflower oil
    5 tsp
  • lean pork mince
    150 g
  • garlic cloves finely chopped
    2
  • onion finely chopped
    1 small
  • spring onions finely chopped
    2
  • green chillies finely chopped
    2
  • coriander leaves finely chopped
    1 tbsp
  • grated ginger
    1 tsp
  • soy sauce
    50 ml
  • green chilli chopped
    1
  • spring onions chopped
    2
  • grated ginger
    2 tsp
  • sugar
    ½ tsp
  • a bamboo steamer

Directions

  1. 1

    To make the dough, tip the flour and a pinch of salt into a bowl. Add the oil to the flour and combine well with your hands. Slowly add 100ml water and knead the dough until it is stretchy. Cover with cling film and leave the dough to rest.

  2. 2

    Tip all the filling ingredients into a bowl and season with salt. Use your hands to combine thoroughly.

  3. 3

    Divide the dough into 20 balls (each should weigh about 15g). Dust your work surface with flour and roll the balls into thin circles using a rolling pin.

  4. 4

    Spoon about 1 tsp filling in the centre of one circle, then use your thumb and forefinger to pinch together an edge of the dough into a fold.

  5. 5

    Continue to pinch along the edge of the circle and work your way all the way round.

  6. 6

    Bring all the pinched edges of the circle together to cover the filling and twist the top to seal it. Repeat with the rest of the dough and filling.

  7. 7

    Fill a bamboo steamer with water, layer the base with baking parchment and pierce some holes in it.

  8. 8

    Working in two to three batches, place the momos on the baking parchment and steam for 10 mins. They should look transparent and not feel sticky when fully cooked. Keep warm while you steam the rest.

  9. 9

    While the momos are steaming, mix all the sauce ingredients in a small bowl with 2 tbsp water. Serve the hot momos with the sauce for dipping.

Pork momos (Nepalese dumplings)

Pork momos (Nepalese dumplings)

80 min194 cal

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About this Recipe

Craving a culinary adventure that rewards your efforts with incredibly flavorful results? These Pork Momos offer a delightful challenge, delivering a taste of authentic Nepalese dumplings right in your kitchen.

What makes these momos truly special is the vibrant, aromatic filling. A savory blend of lean pork mince is brightened by fresh coriander, fiery green chillies, and pungent ginger, creating a harmonious burst of flavor in every bite. Steaming these parcels ensures a delicate wrapper that perfectly encases the juicy, intensely flavored interior.

Prepare for a satisfying culinary journey as you craft these exquisite dumplings. Each bite delivers a complex profile: savory pork, subtly sweet onion, and a warm, zesty kick from the fresh ginger and green chillies. The exterior is a tender, delicate wrapper, yielding to a succulent and aromatic filling.

While making momos is often considered a delightful cooking challenge, the satisfaction of creating these flavorful parcels from scratch is truly rewarding. This recipe promises an indulgent main course that feels both authentic and special.

Customization & Serving

The beauty of these Nepalese dumplings lies in their adaptable flavor profile. You can easily adjust the heat by modifying the amount of green chillies in the filling to suit your preference. For an even more intense aromatic punch, consider increasing the fresh ginger and coriander beyond the specified amounts.

These delicious pork momos are perfect for a satisfying dinner, a special main course, or an exotic supper. Serve them warm, perhaps with an extra drizzle of soy sauce or a side of chili oil, for a complete and flavorful meal that evokes the spirit of authentic dim sum.

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