Momos

Shopping list

• 300 g plain flour

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• 150 ml warm water — approximately

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• 300 g minced pork — or chicken or lamb

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• 1 piece onion — very finely chopped

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• 3 clove garlic cloves — minced

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• 1 tbsp fresh ginger — grated

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• 3 tbsp fresh coriander — finely chopped

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• 1 tbsp soy sauce

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• 1 tsp ground cumin

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• 1 tsp ground coriander

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• 1 tsp salt

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• 0.5 tsp black pepper

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• 1 tbsp vegetable oil — for the filling

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• 3 piece tomatoes — for chutney

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• 2 piece red chillies — dried, for chutney

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Step by step

1. 1

   For the dough, place the flour in a large bowl and gradually add warm water, mixing until a soft, pliable dough forms. Knead for 5 minutes until smooth, then cover with a damp cloth and rest for 30 minutes.

2. 2

   Meanwhile, make the filling: in a bowl, combine the minced pork, onion, garlic, ginger, fresh coriander, soy sauce, cumin, ground coriander, salt, pepper and oil. Mix thoroughly until sticky and cohesive.

3. 3

   For the chutney, roast the tomatoes and dried chillies in a dry pan over medium heat for 5– 7 minutes until charred and softened. Blend with a pinch of salt until smooth. Set aside.

4. 4

   Divide the rested dough into 20–24 small balls. Roll each ball into a thin circle about 8 cm in diameter.

5. 5

   Place a heaped teaspoon of filling in the centre of each circle. Fold the dough up and around the filling, pleating the edges as you go, and pinch at the top to seal completely.

6. 6

   Line a bamboo or metal steamer basket with baking parchment or lightly oiled cabbage leaves. Arrange the momos in a single layer, leaving space between each.

7. 7

   Bring water to a rolling boil in a large pot or wok. Place the steamer on top, cover tightly, and steam for 12– 15 minutes until the dough is translucent and cooked through.

8. 8

   Serve the momos hot with the tomato chutney on the side for dipping.