Recipe by 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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salt and black pepper to taste
cayenne pepper, or to taste
chopped fresh cilantro
green onions, chopped
2 (10 ounce) packages
round dumpling wrappers
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 multicultural potluck and thought, "well how hard could momo's be?" The plate emptied lightning fast and everyone raved about them.
Used sausage meat because I couldn't find ground pork. I also cooked them in a frying pan with a little olive oil (5 min uncovered, 5 min covered w/ out turning) because I didn't have anything to steam them in. Yum. The dipping sauce was perfect. I used a hot red pepper in it. Yum. Thanks for the recipe!
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) and they stuck to the metal, ripping open as I tried to take them out... not to mention that I could only fit about 5 in the steamer without letting them touch, meaning it took about 2 hours just to cook the dumplings. I tried boiling them and they got extremely soggy, so even the ones that didn't open in the pot ripped when handling. If I make these again, I'll try making them in a pan (as pictured).
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 have used wonton wrappers. Did not go well, I used bamboo steamers but the dumplings stuck fiercely to it. We decided to use the throw them in boiling water instead. The wrappers became very soggy... Next time, I will cook the filling first, wrap it then pan fry it or something... And I might use ground beef instead, just for kicks.
Hard to beat !!!
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 4-5 more minutes. The only change I would make next time is in the filling. For me, it needed to be less meaty, not as firm so I would add more veggies or a few panko crumbs to give the filling a lighter texture
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, cover tightly until the water is gone, then brown. This steaming will completely cook the inside and you will have a nicely browned dumpling (not soggy).
* Percent Daily Values are based on a 2,000 calorie diet.
North Indian Nepali Curry Dumplings
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 152
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