About this recipe: 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.
Can be found in Chinese/Oriental stores.
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.
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)