Steamed dumplings filled with minced pork, ginger, garlic and fresh herbs — the original Sikkimese momo that is the most eaten dish in the state.
Ingredients
For the dough:
2 cups all-purpose flour
1/2 tsp salt
Warm water — about 3/4 cup
For the pork filling:
300g minced pork (with some fat — not completely lean)
1 small onion — very finely chopped
1 tbsp ginger — very finely grated
4 garlic cloves — finely minced
2 tbsp soy sauce
1 tsp sesame oil
1/4 tsp black pepper
2 spring onions — finely chopped
Salt to taste
Method
Make the dough: mix flour and salt. Add warm water gradually and knead 8 to 10 minutes until smooth and elastic.
Cover with damp cloth. Rest 30 minutes.
Make the filling: combine minced pork, very finely chopped onion, grated ginger, minced garlic, soy sauce, sesame oil, black pepper, spring onions and salt.
Mix thoroughly. The fat in the pork is essential — very lean pork produces dry momos.
Divide dough into 24 balls. Roll each into a thin circle about 8 cm wide with the edges thinner than the centre.
Place 1 heaped tbsp filling in the centre.
Pleat the edge in small overlapping folds all the way around, pinching firmly to seal at the top.
Set up a steamer lined with oiled parchment or cabbage leaves.
Arrange momos with space between.
Steam on medium-high for 15 minutes until the wrappers are translucent and firm and the pork filling is fully cooked through.
Cut one in half to check — the pork inside should be completely white with no pink.