Momo is the undisputed super star of Nepali cuisine that is most well known internationally. Pork momo is very popular in the east of Nepal especially in my hometown Dharan. Pork Momo is always a favourite dish, served steaming hot and bursting with flavour. It is notoriously difficult to recreate the same taste at home with many restaurants having their own 'secret recipe' that they are very protective over. However this recipe brings to you some 'secret' ingredients that restaurants commonly use to achieve the exquisite depth of flavour and juiciness. With this pork momo recipe, you can recreate the momos you find in restaurants in your own kitchen.
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Originating in Tibet, this beloved dish was brought to Nepal by travellers and tradespeople and has since evolved to incorporate Nepali ingredients and spices, making it a true staple of Nepali cuisine. Despite its popularity today, momos were historically a rare and special dish that was reserved for important occasions and gatherings. The pleating process was time-consuming, and meat was a luxury item, so making momos was a true labor of love. So this is not an everyday food as it has become now. Today momos can be found in many restaurants and food stalls throughout Nepal.
What are momos?
Different ethnic groups have their own way of making this delicious dish, however the style of momo made by the Sherpas and Tibetans is still similar to the original.
The traditional recipe consists of yak or sheep meat, in its more contemporary form, pork, chicken and buff can also be used. Vegetarian palates are not forgotten, with the option of stuffing the dumplings with a mixture of cabbage, carrot, spring onion, chive and potato. Once neatly formed and sealed, the momos are steamed to perfection, then served with a glass of achaar on the side.
Tips and Pearls for making Pork Momo
- Resting the dough for 15-20 minutes covered with a moist cloth or cling film will help it to become more elastic and easier to work with.
- Chopping the vegetables finely or grating is essential to ensure the correct texture and also makes sure the juices are released.
- When shaping the dumplings, take care to create a thin wrapper that is evenly rolled out. This will ensure that the dumplings cook evenly and have a good texture. Press the edges together firmly to seal the dumplings, making sure that there are no air pockets inside.
- Experiment with different fillings and shapes to make your momo dumplings unique. Try using different meats, vegetables, or seasonings to create your own flavour combinations. You can also experiment with different shapes, such as crescent-shaped or round-shaped dumplings.
Freezer Instructions for Pork Momo Dumplings
Freezing momo dumplings is a great way to preserve them for later.
- Once the pork momos are assembled, place them on a tray lined with parchment paper, making sure they are not touching each other.
- Place the tray in the freezer and let the dumplings freeze for 1-2 hours or until they are completely frozen.
- Once the dumplings are frozen, remove them from the tray and transfer them to a resealable plastic bag or an airtight container. Label the bag or container with the date and the type of dumpling.
- Return the bag or container to the freezer and store for up to 2 months.
Note: It's important to freeze the dumplings individually first so they don't stick together.
To cook the frozen dumplings:
Steam
- Place the frozen pork momos straight onto an oiled steaming tray. Frozen dumplings will take longer to cook than fresh ones, so be sure to give them enough time to cook through.They will require approximately 25-30 minutes. Take one dumpling out and cut through to ensure it has cooked completely.
Boiling
- Simply add the frozen dumplings directly to a soup broth and boil for 15-20 minutes.
Suggested Alterations for pork momos
- Make it a vegan filling: Instead of using meat, you can make a filling using tofu, mushrooms, or a variety of vegetables like cabbage, carrot, spinach, and peas.
- Seafood filling: If you're a seafood lover, you can experiment with using shrimp or crab meat for the filling.
- Cheese filling: Cheese-filled dumplings are becoming more popular. You can try using paneer, cheddar, or any other cheese of your choice.
- Fusion filling: Get creative with your fillings and add your own twist to it by mixing flavors from different cuisines. For example, you can add Mexican spices to the filling, or mix in some kimchi for a Korean-inspired dumpling.
- Dumpling dough: You can experiment with the dough by adding different ingredients like spinach, beetroot, or pumpkin to add colour and flavour to the dough.
- Cooking method: Instead of steaming, you can also try frying or pan-frying the dumplings for a different texture.
- Size and shape: You can make momo dumplings in different shapes and sizes to make them more visually interesting. You can also make mini-dumplings for bite-sized snacks.
Remember to experiment and have fun with your momo dumplings. The possibilities are endless!
Pork Momo Restaurant Style (Pork Dumplings) पोर्क म:म:
Ingredients
Momo Wrapper
- 2 cups Wheat flour
- 1 cup Water warm
- 1 tablespoon Vegetable oil
Momo Filling
- 500 gram Pork Mince Pick pork mince with higher percentage of fat so pork belly mince works the best!
- 1 teaspoon Garlic paste
- 1 tablespoon Ginger paste
- 2 White Onions Finely chopped or grated
- 10 Fresh coriander
- 1 teaspoon Salt
- 1 teaspoon Brown sugar
- 2 tablespoon Unsalted Butter Melted
- 1 tablespoon Cornflour
- ½ cup Cabbage finely chopped or grated
- ½ cup Water
- 3 tablespoon Soy sauce
- 1 teaspoon Coriander Powder or 2 teaspoon whole coriander seeds toasted and ground
- 1 teaspoon Black Pepper powder or 2 teaspoon whole black peppercorn toasted and ground
Instructions
Making the Dough
- In a large bowl, add the flour and drizzle a tablespoon of vegetable oil.
- Gradually pour warm water into the bowl, a small amount at a time. Add just enough water to start forming a more solid dough structure. You don't want the dough to get too sticky, as the starch soaks up water, it will slowly become softer.
- Mix and knead the dough for several minutes until it becomes soft and pliable.
- Cover the dough with a moist cloth or cling film and let it rest for 15-20 minutes. This will allow the dough to relax and become more elastic.
Preparing the Filling
- While the dough is resting, you can start preparing the filling for your momos. Place minced meat in a large mixing bowl.
- Heat the unsalted butter or ghiu (ghee/clarified butter) in a pan or microwave for 10-20 seconds. Add the melted butter or ghiu to the mince meat.
- Add the rest of the momo filling ingredients to the bowl. Mix the ingredients together well ideally using your hands to really mix everything well (you can use a glove)
Making the Momo Wrappers (2 methods traditional vs easy):
- Traditional wrapper method
- Sprinkle some flour over a flat surface, such as a tabletop or a large chopping board, to prevent sticking.
- Take the rested dough out of the bowl and place it on a flat surface. Knead the dough ball for a couple of minutes.
- Cut the dough into 4 equal pieces and roll each piece into a ball, then roll into a cylinder sausage shape.
- Cut the sausage-shaped dough into small approximately 3cm pieces.
- Roll each small piece into a ball, then flatten each one with your hands into a flat circular shape.
- Use a rolling pin to roll out each flat circular dough piece into a thin wrapper. Dust each wrapper with flour to prevent sticking and cover with cling film or a damp cloth to prevent them from drying out.
- OR Easy wrapper method
- Roll each of the 4 dough balls into a large flat sheet.
- Use a cup or glass to cut out round shapes from the dough. Dust each wrapper with flour to prevent sticking and cover with cling film or a damp cloth to prevent them from drying out.
Filling and Shaping Momos
- Take a wrapper and place a tablespoon of filling in the centre.
- Enclose by folding the tip of the wrapper, making pleats and pinching at the ends. If you want to keep things simple, just fold the circular wrapper in half into a semicircle shape and press the edges together to seal the filling.
- Repeat this process with the remaining wrappers until all the filling is used.
Steaming the Dumplings
- Grease the steamer with vegetable oil before placing the dumplings inside to avoid sticking.
- Place the dumplings in the steamer and steam for about 15 minutes, or until fully cooked.
Serving the Momo
- Serve the momo dumplings with freshly made dip. Enjoy!
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