North Indian Nepali Curry Dumplings Recipe - Allrecipes.com
North Indian Nepali Curry Dumplings Recipe
  • READY IN ABOUT hrs

North Indian Nepali Curry Dumplings

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    45 mins
  • COOK

    35 mins
  • READY IN

    1 hr 20 mins

Directions

  1. 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.
  2. 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.
  3. 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 More Reviews

Most Helpful Positive Review
Mar 01, 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 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!

 
Most Helpful Critical Review
Feb 01, 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) 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).

 

9 Ratings

Mar 04, 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 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.

 
Sep 17, 2011

Hard to beat !!!

 
Jan 08, 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 4-5 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

 
Jan 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, 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).

 

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Nutrition

  • Calories
  • 415 kcal
  • 21%
  • Carbohydrates
  • 47.6 g
  • 15%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 16.9 g
  • 26%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 17.8 g
  • 36%
  • Sodium
  • 541 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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