Meghalaya Momo Meat Dumpling Tibetan Nepali Meghalaya Style

Method

1. 1

   Make the dough: mix flour and salt. Add warm water gradually and knead for 8 to 10 minutes until smooth and elastic.

2. 2

   Cover with a damp cloth. Rest 30 minutes.

3. 3

   Make the filling: combine minced pork, very finely chopped cabbage, onion, grated ginger, minced garlic, soy sauce, sesame oil, black pepper, spring onions and salt.

4. 4

   Mix thoroughly. Taste the raw mixture — it should be well-seasoned and fragrant.

5. 5

   Roll the dough: divide into 24 equal balls.

6. 6

   Roll each ball into a thin circle about 8 cm wide — the edge should be slightly thinner than the centre.

7. 7

   Fill each momo: place 1 heaped tbsp filling in the centre of each circle.

8. 8

   Pleat and seal the edges — gather the dough around the filling and make small overlapping folds all the way around, pinching firmly at the top. Or use any dumpling fold you are comfortable with.

9. 9

   Set up a steamer lined with oiled parchment paper or cabbage leaves.

10. 10

    Place momos with space between them.

11. 11

    Steam on medium-high heat for 12 to 15 minutes until the wrappers are translucent and firm.

12. 12

    Make the dipping sauce: mix all ingredients together.

13. 13

    Serve hot with dipping sauce.