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My review
North Indian Nepali Curry Dumplings
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 415 calsOriginal recipe yields 8 servings
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Directions
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- 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.
Nutrition Facts
Per Serving: 415 calories; 16.9 g fat; 47.6 g carbohydrates; 17.8 g protein; 47 mg cholesterol; 445 mg sodium. Full nutrition
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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...