A steaming wok with pork momos (Nepalese dumplings)

Pork momos (Nepalese dumplings)

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Prep: 1 hr Cook: 20 mins

A challenge

Serves 4 - 6

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

Nutrition and extra info

Nutrition: Per serving (6)

  • kcal194
  • fat4g
  • saturates1g
  • carbs29g
  • sugars3g
  • fibre2g
  • protein9g
  • salt1.2g
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Ingredients

    For the dough

    • 200g plain flour, plus extra for dusting
    • 5 tsp sunflower oil
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    For the filling

    • 150g lean pork mince
    • 2 garlic cloves, finely chopped
    • 1 small onion, finely chopped
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 2 spring onions, finely chopped
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • 2 green chillies, finely chopped
    • 1 tbsp coriander leaves, finely chopped
    • 1 tsp grated ginger
      Ginger

      Ginger

      jin-jer

      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    For the sauce

    • 50ml soy sauce
      Soy sauce

      Soy sauce

      soy sor-s

      An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

    • 1 green chilli, chopped
    • 2 spring onions, chopped
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • 2 tsp grated ginger
      Ginger

      Ginger

      jin-jer

      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • ½ tsp sugar
      Sugar

      Sugar

      shuh-ga

      Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

    You will need

    • a bamboo steamer

    Method

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

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

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

    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. 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.

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