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My review
North Indian Nepali Curry Dumplings
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MARYALI20
"North Indian, Himalayan, Nepali curry dumplings filled with ground meat of choice and eaten with dipping of choice. This is my favorite food to eat and has been a family recipe for ages. Does require some effort but the fruits are well worth it."
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Ingredients
1 h 20 m servings 415Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- To make the dipping sauce, heat the olive oil in a skillet over medium heat. Stir in 1 clove of garlic and the chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomato, salt, pepper, and cayenne pepper. Cover and reduce heat to low and continue cooking for 15 minutes. Remove from heat and stir in 1 tablespoon cilantro. Pour sauce into a blender and carefully blend until smooth. Cover and refrigerate until ready to use.
- Combine the ground pork, 1 bunch of cilantro, chopped onion, green onions, garam masala, curry powder, 2 cloves of garlic, ginger paste, salt, and pepper in a large bowl. Place a heaping teaspoon of the pork mixture in the center of a dumpling wrapper. Moisten the edge of the wrapper with a few drops of water. Fold the dumpling in half into a half moon shape. Repeat with the remaining dumplings.
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the dumplings, recover, and steam until cooked through, about 15 minutes. Serve with the dipping sauce.
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Reviews
Read all reviews 811 Ratings
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Most helpful positive review
2/28/2011
Oh my goodness! These were easy and SO delicious. I spent some time in Northern India and Nepal over the spring/summer and ate A LOT of these puppies. I needed to bring something for a multic...
Most helpful critical review
1/15/2016
Been on an Indian kick lately, making a variety of dishes and recently got a steamer so I thought I'd try these. Wasn't sure what type of dumpling wrapper to use but saw many people online sugge...
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2/28/2011
Oh my goodness! These were easy and SO delicious. I spent some time in Northern India and Nepal over the spring/summer and ate A LOT of these puppies. I needed to bring something for a multic...
3/4/2012
My husband had momos before but this is the first time I am eating this. Very tasty! Although my husband said he didn't recall the dipping sauce to taste like this. This is also the first time I...
1/8/2013
Yum.. tasty and easy. I cooked these like traditional pot stickers since I don't have a steamer.. a bit of oil to pan, cooked covered for 5 minutes,.. added a bit of water, covered again for 4-...
1/19/2013
For those who said their dumplings stuck, I recommend using a good non stick pan or cast iron pan. Add a little oil to brown one side then flip over and pour about a cup of water in the pan, co...
2/21/2017
These were fabulous, albeit labor intensive. I prepared them through the steaming step the night before serving, then pan fried them on one side in ghee the night of a dinner party. I removed ...
1/15/2016
Been on an Indian kick lately, making a variety of dishes and recently got a steamer so I thought I'd try these. Wasn't sure what type of dumpling wrapper to use but saw many people online sugge...
2/1/2013
This recipe was OK at best. The flavors are good and I'd say it has potential, but I had the same experience "merlion" did. I tried steaming them with the attatchment (as suggested in the recipe...