Steamed curried pork dumplings

    1 hour 20 min

    These dumplings are a fusion of Indian and Chinese cuisines. The dumplings are similar to that from China, yet the flavours and spices inside are influenced from India. All in all, a fantastic steamed dumplng.

    12 people made this

    Serves: 8 

    • Dipping Sauce
    • 2 tablespoons olive oil
    • 1 clove garlic, chopped
    • 1 onion, sliced
    • 1 tomato, diced
    • salt and black pepper to taste
    • 1 pinch cayenne pepper or to taste
    • 1 tablespoon chopped fresh coriander
    • Dumplings
    • 450g minced pork
    • 1 bunch coriander, chopped
    • 1 onion, chopped
    • 1 bunch spring onions, chopped
    • 1 tablespoon garam masala
    • 1 teaspoon curry powder
    • 2 cloves garlic, chopped
    • 1 teaspoon ginger paste
    • salt and black pepper to taste
    • 570g round dumpling wrappers

    Prep:45min  ›  Cook:35min  ›  Ready in:1hr20min 

    1. To make the dipping sauce, heat the olive oil in a frying pan over medium heat. Stir in 1 clove of garlic and the chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomato, salt, pepper and cayenne pepper. Cover and reduce heat to low and continue cooking for 15 minutes. Remove from heat and stir in 1 tablespoon coriander. Pour sauce into a liquidiser and carefully blend until smooth. Cover and refrigerate until ready to use.
    2. Combine the minced pork, bunch of coriander, chopped onion, spring onions, garam masala, curry powder, 2 cloves of garlic, ginger paste, salt and pepper in a large bowl. Place a heaping teaspoon of the pork mixture in the centre of a dumpling wrapper. Moisten the edge of the wrapper with a few drops of water. Fold the dumpling in half into a half moon shape. Repeat with the remaining dumplings.
    3. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the dumplings, recover and steam until cooked through, about 15 minutes. Serve with the dipping sauce.

    Round dumpling wrappers

    Can be found in Chinese/Oriental stores.

    Cook's tip

    If you make a big batch, place the uncooked dumplings onto a tray and place the tray into the freezer. Once individually frozen, place into a container or bag and store in the freezer. Cook from frozen, adding about 3-5 minutes to the cooking time.


    You can substitute chicken, lamb or beef for pork.

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    Reviews in English (8)


    Oh my goodness! These were easy and SO delicious. I spent some time in Northern India and Nepal over the spring/summer and ate A LOT of these puppies. I needed to bring something for a multicultural potluck and thought, "well how hard could momo's be?" The plate emptied lightning fast and everyone raved about them. Used sausage meat because I couldn't find ground pork. I also cooked them in a frying pan with a little olive oil (5 min uncovered, 5 min covered w/ out turning) because I didn't have anything to steam them in. Yum. The dipping sauce was perfect. I used a hot red pepper in it. Yum. Thanks for the recipe!  -  28 Feb 2011  (Review from Allrecipes US | Canada)


    My husband had momos before but this is the first time I am eating this. Very tasty! Although my husband said he didn't recall the dipping sauce to taste like this. This is also the first time I have used wonton wrappers. Did not go well, I used bamboo steamers but the dumplings stuck fiercely to it. We decided to use the throw them in boiling water instead. The wrappers became very soggy... Next time, I will cook the filling first, wrap it then pan fry it or something... And I might use ground beef instead, just for kicks.  -  04 Mar 2012  (Review from Allrecipes US | Canada)


    Hard to beat !!!  -  17 Sep 2011  (Review from Allrecipes US | Canada)