Pork Momo


The filling –

Pork mince – 500 gm
Onions – 135 gm
Green onions – 135 gm
Coriander leaves – 30 gm
Green chilli – 25 gm
Ginger – 25 gm
Lard/butter – 30 gm
Salt – 10 gm
Pepper – 1 tsp
Soy sauce – 40 gm
Ajinomoto – 1/2 tsp

The wrapper –

Maida – 400 gm
Salt – 8 gm
Baking powder – 1/2 tsp
Warm water – 200 ml

The chutney –

Dry red chillies – 20 gm
Vinegar – 120 ml
1 large clove of garlic
1/2 tsp salt

Directions –

Filling –

Chop all vegetables very fine
Mix all the ingredients together
Cover and refrigerate for 4 hrs

Wrapper –

Make a stiff dough
Resist adding more water
Knead continuously for 10 mins
Place the dough in a plastic bag
Rest for 1 hr
Since the dough is dry, keep covered at all times
When rolling, make the edges thin
Dust with flour to prevent sticking


Discard the seeds of the chillies
Allow chillies to soak in vinegar
Transfer to a grinder, reserve some liquid
Grind all ingredients till smooth
Add more liquid if required to adjust consistency

Now make about 35 balls from the dough.

Flatten the balls and roll them thin about 4” diameter. The edges should be very thin.

Place about 1-2 tbsp of filling in the centre.

Rub a little water on the edges of the wrapper so that it sticks.

Now make pleats with thumb and index finger. I used a momo mould which makes the work very easy and fast.

Now place the momos on greased plates of the steamer and steam for 10-12 mins

Serve with the spicy chutney

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