Pork Momo
Momo! I bet everyone has their favorite whether it’s pork, chicken, or the classic veggie.
Personally, I love them all, whether vegetarian or non-vegetarian.
There’s just something about biting into those soft Momo especially when dipped in a soup or spicy tomato pickle, that never gets old.
In this post, I’m sharing my favorite pork Momo recipe.
Everyone has their way of making Momo, but I’ve kept this recipe as simple as possible while still making it just as delicious!
Ingredients
Meat: Minced pork.
Vegetables: Chopped cabbage, onion, spring onion, cilantro.
Spices: Momo masala.
Seasonings: Soy sauce, salt, minced ginger & garlic, and black pepper.
Oil/Fat: Unsalted butter or vegetable oil.
Wrapper: I’m using store-bought dumpling wrappers; round and thin. It saves so much time! But you can also make your own from scratch. Here’s the instructions if you’d like to try.
Instructions
- In a large mixing bowl, combine the ground pork, chopped onion, minced garlic, minced ginger, green chilies, cilantro, and finely chopped cabbage.
- Add momo masala, black pepper, soy sauce, oil, and salt.
- Mix everything thoroughly and let the filling rest for 10-15 minutes to allow the flavors to blend.
- Place a Chinese wrapper on a flat surface.
- Add a spoonful of pork filling in the center of the wrapper.
- Wet the edges of the wrapper slightly with water, then fold and pleat to seal the momo.
- You can fold it into a half-moon shape or a round shape, depending on the type of wrapper.
- Repeat this process with all 40 wrappers.
- Lightly grease the steamer basket with oil or cooking spray to prevent sticking.
- Place the momo in the steamer, just be sure they’re not too packed in
- Steam over medium heat for about 20-25 minutes.
- Once cooked, let it cool down for few minutes and serve hot with momo achar.
Serving Suggestions
Serve the momo hot with tomato achar or your favorite dipping sauce or if you like soupy texture you can serve it with jhol momo.
Other Recipes
Here are a few other Momo recipes you might want to try, along with some delicious achar (sauces) to pair with them.
Equipment
- Bowl
- Fork
Ingredients
Meat
- 1 lb minced pork
Vegetables
- 1½ cup chopped cabbage
- 1 cup chopped onion
- 2 tbsp chopped cilantro
- 2½ tbsp chopped spring onion
Spices
- 1 tbsp momo masala
Oil
- 2 tbsp oil or use unsalted butter
Seasoning
- salt (as per taste)
- ½ tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp soy sauce
- 1 tsp black pepper
Momo wrapper
- 1 packet dumpling wrapper
- 1 cup water (wrapping momo)
Other
- 10 cup water(steaming momo)
Instructions
Prepare the Filling
- In a large mixing bowl, combine the meat and chopped vegetables.1 lb minced pork, 1½ cup chopped cabbage, 1 cup chopped onion, 2 tbsp chopped cilantro, 2½ tbsp chopped spring onion
- Add momo masala, black pepper, soy sauce, and salt.1 tbsp momo masala, 2 tbsp oil or use unsalted butter, ½ tbsp minced garlic, 1 tbsp minced ginger, 1 tbsp soy sauce, 1 tsp black pepper, salt (as per taste)
- Mix everything thoroughly and let the filling rest for 10-15 minutes to allow the flavors to blend.
Shape the Momo
- Place a Chinese wrapper on a flat surface.1 packet dumpling wrapper
- Add a spoonful of pork filling in the center of the wrapper.
- Wet the edges of the wrapper slightly with water, then fold and pleat to seal the momo.1 cup water (wrapping momo)
- You can fold it into a half-moon shape or a round shape, depending on the type of wrapper.
Steaming Process
- Lightly grease the steamer basket with oil or cooking spray to prevent sticking.10 cup water(steaming momo)
- Place the momo in the steamer, ensuring they’re not too crowded.
- Steam over medium heat for about 20-25 minutes.
- Once cooked, remove momo from the steamer. Let it cook down for few mins. Serve hot with momo achar.
Nutrition
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!
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