Pork Momo
Discover the irresistible charm of homemade Pork Momo, a beloved Tibetan and Nepali dumpling recipe bursting with savory flavors! Delicate dough made from all-purpose flour is hand-kneaded and filled with a delectable mixture of ground pork, aromatic garlic and ginger, vibrant cilantro, finely chopped cabbage, and a hint of green chili for a mild kick. Enhanced with soy sauce and sesame oil, this filling is perfectly seasoned for a succulent and satisfying bite. Expertly pleated into elegant crescents, these dumplings are steamed to perfection, ensuring tender, juicy pork encased in soft, pillowy wrappers. Ready in just over an hour, Pork Momos make an impressive appetizer or main course, perfect for serving with your favorite dipping sauces such as soy or spicy chili sauce. Bring the authentic taste of Himalayan cuisine to your table with this recipe that's ideal for family gatherings and dinner parties alike! Keywords: Pork Momos recipe, Tibetan dumplings, Nepali Momos, steamed dumplings, savory pork filling, Himalayan cuisine.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 250 ml Water
- 500 grams Ground pork
- 1 medium Onion, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 50 grams Cilantro, chopped
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 100 grams Cabbage, finely chopped
- 1 unit Green chili, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
In a large bowl, combine all-purpose flour and water to form a soft dough. Knead well for about 10 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
In another bowl, mix together the ground pork, finely chopped onion, minced garlic, minced ginger, chopped cilantro, soy sauce, sesame oil, finely chopped cabbage, chopped green chili, salt, and ground black pepper until well combined. This will be your filling.
Divide the rested dough into small balls, about the size of a golf ball. Roll each ball into a thin, round disc approximately 3 inches in diameter.
Place about one tablespoon of the pork filling in the center of each disc. Fold the dough over the filling and start pleating the edge to seal the momo in a crescent shape, ensuring there are no gaps.
Repeat the process with the remaining dough and filling.
Prepare a steamer by filling it with water and bringing it to a boil over medium-high heat.
Lightly grease the steamer rack with oil to prevent sticking, then place the momos on the rack in a single layer without touching each other.
Steam the momos for about 12-15 minutes until the dough is cooked through and the pork filling is juicy and tender.
Serve the pork momos hot with dipping sauces of your choice, such as soy sauce or a spicy chili sauce.
Nutrition Facts
Calories |
3570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 3880 mg | 169% | |
| Total Carbohydrate | 411.4 g | 150% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 12.2 g | ||
| Protein | 188.4 g | 377% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 1328 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
