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)
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.
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.
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
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.
Put sauce pan contents into blender with all of the other sauce ingredients and blend until smooth.
Recipe Notes
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