Pork Momos Recipe
If you're up
for a challenge, try making these tasty momos, a version of Chinese steamed
dumplings filled with pork, coriander, chillies and ginger
💨Ingredients:
For the
dough
· 200g plain flour, plus extra for
dusting
· 5 tsp sunflower oil
For the
filling
· 150g lean pork mince
· 2 garlic cloves, finely chopped
· 1 small onion, finely chopped
· 2 spring onions, finely chopped
· 2 green chillies, finely chopped
· 1 tbsp coriander leaves, finely
chopped
· 1 tsp grated ginger
For the
sauce
· 50ml soy sauce
· 1 green chilli, chopped
· 2 spring onions, chopped
· 2 tsp grated ginger
· ½ tsp sugar
💨Method:
1. To
make the dough, tip the flour and a pinch of salt into a bowl. Add the oil to
the flour and combine well with your hands. Slowly add 100ml water and knead
the dough until it is stretchy. Cover with cling film and leave the dough to
rest.
2. Tip
all the filling ingredients into a bowl and season with salt. Use your hands to
combine thoroughly.
3. Divide
the dough into 20 balls (each should weigh about 15g). Dust your work surface
with flour and roll the balls into thin circles using a rolling pin.
4. Spoon
about 1 tsp filling in the centre of one circle, then use your thumb and
forefinger to pinch together an edge of the dough into a fold.
5. Continue
to pinch along the edge of the circle and work your way all the way round.
6. Bring
all the pinched edges of the circle together to cover the filling and twist the
top to seal it. Repeat with the rest of the dough and filling.
7. Fill
a bamboo steamer with water, layer the base with baking parchment and pierce
some holes in it.
8. Working
in two to three batches, place the momos on the baking parchment and steam for
10 mins. They should look transparent and not feel sticky when fully cooked.
Keep warm while you steam the rest.
9.
While the momos are steaming, mix all the sauce ingredients in a
small bowl with 2 tbsp water. Serve the hot momos with the sauce for dipping.
Serve with Sauce!😋😋
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