North Indian Nepali Curry Dumplings

North Indian Nepali Curry Dumplings

6
MARYALI20 0

"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 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 47.6g
  • 15%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 445 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

6
  1. 9 Ratings

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Most helpful positive review

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

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...

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...

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...

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-...

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...

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...