450gms– 1 lbs. all purpose flour + some more to dust
1+ ¼ cup wateror enough to make a soft and flexible, but not sticky dough
500gms– 1.1 lbs. minced porkbut you can use chicken too
¼cupspring onionsfinely chopped
1or 2 hot red chili peppersvery thinly sliced (adjust to taste and add more if you like your food spicy)
1 ½tbspfresh gingerfinely chopped
1 to 1 ½cupfresh corianderfinely chopped
Salt to taste
1red dry chili pepperor adjust to taste (mine was really spicy)
1large clove of garlic
Salt to taste
Put all the ingredients (besides the water) in the bowl of an electric mixer fitted with the hook attachment. Start kneading and add the water little by little until you get a soft (but not sticky) dough.
Shape it into a ball and wrap it in plastic wrap. Keep it aside for at least 30 minutes.
Combine all the ingredients together and keep the filling in the fridge for at least 1 hour before assembling the momos. This will ensure that all the flavours come together.
Make sure the filling is soft and moist (that is the reason why you add a little water to it), so it will stay moist when you bite into the dumplings!
Divide the dough into small balls of the same size (about 2 to 2.5 cm – 3/4 inch to 1 inch).
Roll each ball into an 8 cm – 3 to 3.5 inch circle.
Cover the circles with a towel to prevent them from drying out.
Wet the edge of a circle with water. Hold it on one palm, and put a tablespoon of filling in the center. Gently fold it in a semi circle and make the pleats (see video below or click here and skip to minute 2:30).
Toast half the chilli you are using and the sesame seeds in a dry skillet until they are dark brown.
Cut a cross at the bottom of each tomato.
Boil some water in a pot, put the tomatoes and the remaining chilli in it.
Switch the fire off and cover it for 3 minutes.
Peel the tomatoes and put them in a blender together with the garlic, toasted chilli, toasted sesame seeds and fresh coriander. Blend until smooth.
Season with salt to taste.
Put 3 tbsp of vegetable oil in a non stick pan.
Add the momos and put the fire on medium. Shallow fry them for a few minutes but do not turn them around.
When golden brown, add enough water into the pan to submerge all of the dumplings halfway. Cover the pan with a lid and put the fire on high.