If you read any of our previous posts, you’d know that we are big-time momos fans. We previously shared our vegetarian momos recipe and our beef momos recipe and in this post, we’ll share our pork momos recipe. If you’re up for a cooking challenge, try making these tasty dumplings using our recipe and let us know how it goes!
What Are Pork Momos?
Momos are a traditional local snack popular in Bhutan, Tibet, regions of China, Nepal, and India. It’s basically a dumpling made of water, flour, and filling. There are numerous different variations of momos but a few of the basic ones include veg momos, beef momos, pork momos, chicken momos, etc. Traditionally, momos are served with a hot dipping sauce known as chutney or with Thukpa soup.
History of Pork Momos
We spoke about this in some of our previous articles and mentioned that the origin of momos are linked with Tibet and Northern China. We can say that veg momos became a thing in India because of the large vegetarian population but the origin of pork momos can only be found in Tibet and Northern China. From here, this delicious snack was brought to the rest of the world by Tibetan traveling merchants and the numerous Tibetan diaspora around the world. That’s why today, we can see a lot of variations of these dumplings even in countries that are miles away from Tibet and Asia.
Where Did The Name Come From?
The name “momo” comes from the Tibetan word “mog mog”, meaning filled buns or dumplings. Also, in many of the northern Chinese provinces, the term momo is used to refer to steamed buns and because of this easy name, it quickly became the colloquial form of mog mog and spread across neighboring countries, such as India, Nepal, and Bhutan and today, these delicious treats are known everywhere as momos even though adding the “s” at the end is grammatically incorrect.
Making Pork Momos
For the dough, you need only water, white flour, and oil. No yeast or baking soda is needed even though you can experiment with it. Traditionally, the filling consists of ground meat. Vegetarian momos as mentioned above are an exception but today, you can also find momos that use cheese, tofu, paneer, or even chocolate or other sweets as filling. Our pork momos recipe, obviously uses ground pork meat.
Additional Tips For Making Momos
When rolling your momos aim for medium thickness at the center. The momos shouldn’t be either too thin or too thick. At the ends, try to make the dough as thin as possible.
Use a big cabbage leaf to stop your momos from sticking to the steaming tray.
If you choose to use water-heavy vegetables for your filling (in addition to the pork), make sure to add them in the first step. If not, your filling might end up being too soggy.
Momos come in different shapes and sizes. You can always adapt our pork momos recipe to make slightly bigger (or even smaller) than the size mentioned in this recipe. Just make sure to properly seal your momos because if you don’t, they might burst while steaming.
Finally, you can always roll and knead your momos and keep them frozen. In fact, similar products can be seen in a lot of supermarkets in India and parts of China. Momos can remain frozen for a few weeks without any problems.
There are three basic types of momos based on the method of preparation; steamed, deep-fried, and baked momos. Momos can also be divided based on their shape into circle and half-moon shaped momos. Additionally, there are numerous different variations of momos or dumplings around the world.
For example in Uzbekistan and other Turkic countries, you can find manti; a sloppy, semi-open version of momos. In Georgia and the Caucasus, you can find Khinkhali, a giant dumpling filled with delicious soup. Poland and some other Slavic countries have the ultra-popular pierogi.
Finally, there are different kinds of dumplings in Japan, China, and most other East Asian dumplings and deep-fried momos are also similar to Latin American empanadas and coxinhas.
Serving Pork Momos
As we mentioned above, the traditional pork momos recipe includes serving the momos with either hot chutney or thukpa soup. There are two basic types of chutney; red and green and the two mostly differ in the color of the chilies used for preparing this delicious dip. However, since pork momos are greasier than other types of momos, we suggest you try our pork momos recipe with some warm, tasty thukpa soup to balance all those fats.
A Few More Things You Need For This Pork Momos Recipe
For The Dough
- 2 Cups All-purpose Flour
- 3/4 Cup Water
- Tablespoon Oil
- Teaspoon Salt
For The Filling
- 1 Cup Ground Pork
- 1 Onion (tiny slices)
- 2 Tablespoons Soy Sauce
- 1/2 Tablespoon Salt
- 1 Teaspoon Ginger-Garlic Paste
- 1 Tablespoon Black Pepper
- A Few Drops Cilantro/Fresh Lime
1. Mix the flour, water, and salt In a mixing bowl and mix.
2. Start kneading the dough. If necessary, add flour.
3. Cover and let the dough rest for around 30 minutes.
4. Add the filling ingredients to a bowl and mix. Leave the mixture in the fridge for 15 minutes.
5. After 30 minutes have passed, divide the dough into half.
6. Leave one half covered and roll the other one until it becomes very thin.
7. Make tiny circles out of the dough. Collect the scraps and cover the rest.
8. Take one piece of dough in your palm and add 1 teaspoon of filling in the middle (more if you think it's too less).
9. Fold the dough in a way that it forms a round shape and pinch the end to seal the dumpling.
10. Roll the scraps again and repeat the process.
11. Grab your steaming pot, fill it with water (until half), and place it under medium heat.
12. Grease the part of the steamer where the momos will steam. When adding the momos, make sure to leave enough space between (they will rise while steaming).
13. Steam for around 10 minutes until the dough becomes sticky. Once the dumplings get sticky, remove the first batch and add the next.
Alternative 1: If you want to deep-fry your momos, add the kneaded momos in hot oil and deep-fry them for 2-3 minutes until they get crunchy.
Alternative 2: If you want to have the momos baked, bake them in your oven at 200 degrees Celcius for approximately15 minutes.
14. Serve hot with some chutney or thukpa soup and enjoy!
Serving Size:100 grams
Amount Per Serving: Calories: 365Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 99mgSodium: 79mgCarbohydrates: 56gNet Carbohydrates: 56gFiber: 0gSugar: 4gProtein: 29g
Did you ever try pork momos? Did you like our pork momos recipe? Did you try to make it and if so, how did it go? Let us know in the comments!
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