My friend Deepak from Nepal came over and taught me how to make traditional dumplings from Nepal, called Momo. He always brings them for lunch and makes different sauces for them and they are all always delicious! Here’s the recipe for the base sauce and a pork version of the dumplings.

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Nepali Dumplings (Momo)

Traditional momo from Nepal.

Course

Sides, Snacks

Cuisine

Nepali

Keyword

Dinner, Dumplings, Pork

Servings

dumplings

Ingredients

Dumplings

• 1 Small Yellow Onion
• 1/2 lb Cabbage
• 1.5 lbs Ground Pork
• 1 Box Momo Masala you can find this at on amazon, link at the bottom of this recipe
• 1.5 Teaspoons Salt
• 2 Tablespoons Butter
• 1/2 Cup Water
• 1 package Wonton Wrappers You can find these in the refrigerated produce section at Walmart

Deepak's Sauce

• 1 Large Tomato diced
• 1/4 Small Yellow Onion
• 1 Tablespoon olive oil
• 2 Teaspoons Diced Green Chilis
• 1/8 Teaspoon Turmeric
• 1/2 Teaspoon Salt
• 1 Teaspoon Corriander
• 1 Teaspoon Cumin
• 3 Tablespoons Roasted Sesame Seeds
• 1 Teaspoon Szechuan pepper
• 8-10 Stems Cilantro
• 1 Avocado

Course Sides, Snacks Cuisine Nepali Keyword Dinner, Dumplings, Pork Servings dumplings Ingredients Dumplings 1 Small Yellow Onion 1/2 lb Cabbage 1.5 lbs Ground Pork 1 Box Momo Masala you can find this at on amazon, link at the bottom of this recipe 1.5 Teaspoons Salt 2 Tablespoons Butter 1/2 Cup Water 1 package Wonton Wrappers You can find these in the refrigerated produce section at Walmart Deepak's Sauce 1 Large Tomato diced 1/4 Small Yellow Onion 1 Tablespoon olive oil 2 Teaspoons Diced Green Chilis 1/8 Teaspoon Turmeric 1/2 Teaspoon Salt 1 Teaspoon Corriander 1 Teaspoon Cumin 3 Tablespoons Roasted Sesame Seeds 1 Teaspoon Szechuan pepper 8-10 Stems Cilantro 1 Avocado

Instructions

Dumplings

1. Dice the onion and cabbage into very small pieces and add to a large mixing bowl. Add the pork and mix to combine. (I use my hands for this)
2. Add the salt and box of momo masala and work it into the meat. Add the butter and water and work into the meat as well, breaking apart the butter into small crumbles with your hand. If you have time, let the filling sit for a couple hours in the fridge to let the flavors marinate into the meat. We made the dipping sauce while the meat sat for a little bit and then started filling the dumplings.
3. Place a spoonful of filling into a wonton wrapper. To pinch, dip your fingers in a little water and grab opposite corners of the wrapper. I've found it's easier to grab one set of opposite corners and squeeze them together and then grab the opposite set of corners and squeeze it all together at the top.
4. Oil the bottom of a steamer so the dumplings don't stick and place the pinched dumplings in. Steam for 5-10 minutes, until the meat is cooked through (internal temp of 160F).

Deepak's Sauce

1. In a small sauce pan add the olive oil, onions, tomatoes, and green chilis. Cook on medium-high heat until most of the tomato juice is gone. Add the turmeric, salt, coriander, and cumin and stir to combine.
2. Put sauce pan contents into blender with all of the other sauce ingredients and blend until smooth.

Recipe Notes

 

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