Pork dumplings

Name: Pork dumplings
Yield: Makes about 16
Cuisine: India
Ingredients: Roasted Tomato Chutney, to serve; 2.5 ml/½ tsp salt; 175 g/6 oz plain/½ cups plain (all-purpose) flour, plus 30-45 ml/1-2 tbsp for dusting; 75-120 ml/2½-4 fl oz/5 tbsp-½ cup cold water; 15 ml/1 tbsp sunflower oil; 1 small onion, roughly chopped; 250 g/9 oz minced (ground) pork; 1-2 green chillies, chopped (deseeded if preferred); 15 g/½ oz fresh root ginger, roughly chopped

Preparation info

Makes about
16

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

This recipe comes from Tibet, just across the Indian border. Momos are delicious pork parcels that are steamed and served with tomato chutney. Street vendors often sell these snacks from ramshackle stalls in the mountainous regions of north and north-east India.

Ingredients

For the dough

175 g/6 oz plain/½ cups plain (all-purpose) flour, plus 30-45

Asia
India
Snack
Tibet

Method

Sift the flour into a large mixing bowl, then sprinkle over the oil and stir it into the flour with a fork.
Make a hollow in the middle. Pour in the smaller quantity of water and bring together using your fingers until a dough is formed, adding more of the water if it is necessary.
Turn out the dough onto a lightly floured surface and