Indonesian Dry Pork Curry
The Momo is a dumpling made from plain flour and filled with either meat or vegetables. Inspired by Tibetan dumplings, the dish is a very popular Nepali street food and it has been absorbed into India’s street culture and can now be found on bustling Indian street corners served with zingy chutney’s. In India it’s a meat or veg dumpling that is flavoured with spring onions, fresh coriander, ginger, garlic, chillies and a few fragrant spices. There are so many differnt variations - you can also miss out the spices and season just with soy sauce for a more Asian feel, you can make them with minced chicken, pork, lamb, mixed vegetables or even paneer. You can cook the meat first and then steam them or you can pan fry for a crispy momo too.
This recipe uses raw mince but if you prefer to use cooked meat you can cook the meat with the ginger and garlic first or use steamed meat instead. All you need to do is reduce the cooking time of the momos to about 5-6 minutes.
Traditionally they are steamed but if you prefer, you can pan fry them to get a nice and crispy finish. I have also included a classic momo tomato achaar in the recipe below.
You can use any vegetables of your choice, paneer or a meat free product. Just mince it and sauté the onions and veg with the ginger and garlic to soften the vegetables first.
Great as a starter or a snack - just make a lot!