North Indian Nepali Curry Dumplings
Soft dumplings are filled with seasoned minced meat or vegetables.The dumplings are steamed until tender and cooked through.A flavorful onion, tomato, ginger, and garlic curry base is prepared separately.Indian spices add warmth, depth, and aromatic flavor to the sauce.The steamed dumplings are gently simmered in the curry so they absorb the sauce.Serve hot with fresh cilantro, chili, and a spoonful of yogurt or raita.
Ingredients
For the Dumpling Dough
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup warm water, approximately
- 1 teaspoon oil
For the Filling
- 300 g ground chicken, lamb, or preferred minced meat
- 2 cloves garlic, minced
- 1-inch ginger, finely grated
- 2 tablespoons fresh cilantro, chopped
- 1 green chili, finely chopped
- ½ teaspoon ground coriander
- ¼ teaspoon black pepper
- ½ teaspoon garam masala
- ½ teaspoon salt
- 1 teaspoon oil
For the Curry
- 2 tablespoons vegetable oil
- 1 tablespoon butter or ghee
- 1 medium onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 green chili, chopped
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- ½ teaspoon ground black pepper
- 1½ cups water or stock
- ¼ cup heavy cream or plain yogurt, optional
- 2 tablespoons fresh cilantro
Instructions
- Gradually add warm water while mixing.
- The dough should be supple but not sticky.
- For the meat version, combine the minced meat with onion, garlic, ginger, cilantro, green chili, cumin, coriander, black pepper, garam masala, salt, soy sauce, and oil.
- For a vegetarian version, combine the finely chopped vegetables with the aromatics and seasonings.
- Using a rolling pin, roll each ball into a thin circular wrapper, keeping the center slightly thicker than the edges.
- Place approximately 1 tablespoon of filling in the center of each wrapper.
- You can use a traditional pleated momo shape, a simple half-moon shape, or another dumpling style.
- Lightly oil the steamer basket.
- Meat-filled dumplings should be completely cooked through.
- Add cumin seeds and allow them to sizzle.
- Add ginger-garlic paste and green chili.
- Add the tomato puree.
- Add turmeric, coriander powder, cumin powder, Kashmiri chili powder, black pepper, garam masala, and salt.
- Add approximately 1½ cups water or stock.
- Taste and adjust the seasoning.
- Carefully place the steamed dumplings into the curry.
- Turn off the heat.
- Serve immediately while the dumplings are soft and the curry is hot.
Notes
- Rest the dough before rolling for easier handling.
- Keep the wrappers slightly thicker in the center.
- Do not overfill the dumplings.
- Seal each dumpling securely before steaming.
- Lightly oil the steamer to prevent sticking.
- Steam the dumplings completely before adding them to the curry.
- Simmer gently after adding the momos to prevent tearing.
- Serve immediately for the best texture.