Sikkim Pork Momo Steamed Sikkimese Classic Ginger Garlic

Method

1. 1

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

2. 2

   Cover with damp cloth. Rest 30 minutes.

3. 3

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

4. 4

   Mix thoroughly. The fat in the pork is essential — very lean pork produces dry momos.

5. 5

   Divide dough into 24 balls. Roll each into a thin circle about 8 cm wide with the edges thinner than the centre.

6. 6

   Place 1 heaped tbsp filling in the centre.

7. 7

   Pleat the edge in small overlapping folds all the way around, pinching firmly to seal at the top.

8. 8

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

9. 9

   Arrange momos with space between.

10. 10

    Steam on medium-high for 15 minutes until the wrappers are translucent and firm and the pork filling is fully cooked through.

11. 11

    Cut one in half to check — the pork inside should be completely white with no pink.

12. 12

    Serve hot with tomato chilli chutney.