Indian Recipe

The Curry Guy's Pork & Mushroom Momos Recipe

Momos and Side Dishes

These momos just plain get it! Be sure to source a good quality curry powder or better yet, make your own.

As recipes go, momos are usually quite easy to make. Just don’t over fill them. Momos can be made large or small. Small bite sized momos are the most popular but I like to make them slightly larger as it’s a lot less work. When I make small momos, I roll the dough out until it is almost paper thin. I use thicker circles for large momos and steam them a bit longer. This way they stay together better with the heavier filling.

Feel free to experiment with other fillings. This one is a popular version from southern India.

Pork & Mushroom Momos Recipe

Ingredients
300g Plain Flour 1 Teaspoon Baking Powder
A Pinch of Salt Approx. 170ml Water
2 Tablespoons Vegetable Oil 400g Pork Mince
Half an Onion - Finely Chopped 10 Button Mushrooms - Finely Chopped
3 Garlic Cloves - Finely Chopped 2cm Piece of Ginger - Finely Chopped
1 Green Chilli Pepper - Finely Chopped 1 Tablespoon Madras Curry Powder
1/2 Teaspoon Cumin Seeds 3 Tablespoons Fresh Coriander - Finely Chopped
1 Tablespoon Soy Sauce Salt & Pepper to Taste

Method

  1. Start by making your momo dough. Using Vogue's Heavy Duty Sieve sift the flour, baking powder and salt into a large bowl and slowly add the water until you have a firm dough. 
  2. Knead this for a couple of minutes. If your dough is too dry, add a little water. If it is too wet, add a little more flour. Cover and place in the fridge while you make the filling. 
  3. Heat the oil in a large frying pan over medium high heat. When hot, add the chopped onions. 
  4. Fry the onions until soft and translucent and then add the curry powder, cumin, fresh coriander, mushrooms, garlic, ginger and green chillies. 
  5. Add the meat and stir it all up really well. 
  6. Once cooked, remove from the heat and stir in the soy sauce. Allow to cool while you continue making your momo dough wraps. 
  7. Divide the dough ball into 10 to 12 smaller balls. 
  8. Roll the dough balls out into circles that are about two millimeters thick. Top one with about a tablespoon of the meat mixture. Remember, you can divide the dough into about 20 balls if you want to make smaller momos. 
  9. Fold this in half and then working from one side, squeeze the two sides together. Continue working the top seam together while pressing one side with your thumb to form a curved moon shape. 
  10. Repeat with the rest of the circles.
  11. Lightly grease your steamer and steam the momos for 12 minutes in a single layer. You may need to do this in batches.
  12. Serve with more soy sauce and/or chilli sauce. 
PRODUCTS YOU MAY FIND USEFUL WITH THIS RECIPE
Vogue Heavy Duty Sieve Vogue Rolling Pin Vogue Cast Aluminium Frying Pan
Vogue Heavy Duty Sieve
Vogue Wood Rolling Pin
Vogue Cast Aluminium Frying Pan
By Dan Toombs
Freelance food writer/blogger and occasional special events chef.
Dan was introduced to great food at a young age. He loves spices and different techniques used in Indian cuisine. If you’re looking for a great curry recipe – this is the guy. 

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