Tibetan Pork Dumplings (Momos)
You all know I love a dumpling... All different kinds of dumplings... Home made or bought, as long as they're tasty! I've used store-bought wonton wrappers before, and I've made the fluffy, pillowy dough used for pork buns.. But I wanted to make my own simple dumpling wrappers, so I did a bit of research and stumbled across this recipe. I made a few small variations as I went along and made them depending on what I thought would work and they turned out pretty damn delicious!
You will need... (makes about 18 dumplings)
For the wrappers;
200gr plain flour
1/4 tsp baking powder
cornflour, for dusting (you don't need much)
For the filling;
250gr pork mince
1 garlic clove, chopped
small thumb of ginger, finely diced
1 tsp lemongrass paste
1/4 tsp dried red chilli flakes
1 shallot, thinly sliced
ground black pepper, pinch
1/2 tsp cumin
1 tsp garam masala
2 sprigs coriander, chopped
squeeze of lime juice
2 tsp tamari sauce
1. Make the wrappers by sifting the flour and baking powder into a bowl. Make a well in the centre and add the salt and half the water. Mix well. Add the rest of the water and work until smooth. Knead for 10 minutes then set aside to rest briefly.
2. Prepare the filling ingredients and mix all together.3. Roll the rested dough into a long, 2cm thick cylinder. Cut into pieces 2cm thick using a sharp knife (you should get 18 discs). Dust with flour and flatten into even discs then use a rolling pin to roll into a 6cm circle (should be quite thin)
4. Place a teaspoonful of filling into the centre of each wrapper. Wet the edge with water, bring up edges to make little money-bag type dumplings, twisted together at the centre to seal.
5. Place a bamboo steamer over a wok of simmering water. Line the base with greaseproof paper and pierce holes. Place the dumplings in the steamer and cook for 10-12 minutes. Or until filling is set.
6. Serve hot with either sweet chili sauce, soy or sriracha for dipping.