Manchurian Momo Dumplings (Pork & Ginger & Vegetarian)
Recipe adapted from Ash at Food Fashion Party
Preparation time: 1.5 hours plus 1 hour resting time for the dough
Cooking time: 8 minutes per basket (depends on whether you have a large steamer or not)
For the dumpling pastry (makes 48 dumplings). You can also buy these pre-made from the supermarket as round gow gee wrappers.
- 2 cups all purpose or bread flour plus extra for rolling
- 2 tablespoons oil
- 2 teaspoons salt
- 1 cup lukewarm water
For the vegan filling (for 24 dumplings)
- Oil for frying
- 1 carrot, finely chopped*
- 3/4 cup finely chopped purple cabbage*
- 1/2 cup finely chopped spring onion*
- 1 inch piece of fresh ginger, peeled and finely grated*
- 3 cloves garlic, peeled and finely chopped*
- 1 teaspoon ground turmeric
- 1 teaspoon soy sauce
- Salt and pepper
For pork & ginger filling (for 24 dumplings)
- 250g/0.5lb. mince pork (not lean mince)
- 1/2 cup finely chopped spring onion*
- 1 inch piece of fresh ginger, peeled and finely grated*
- 3 cloves garlic, peeled and finely chopped*
- 1 tablespoon honey
For chilli sauce
- 1/3 cup soy sauce
- 1/2 cup water
- 2 tablespoons chilli sauce (your favourite one)
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- Handful of coriander/cilantro leaves
*You can save time but not grating these by hand and putting everything in a processor.
Step 1 - Make the dumpling pastry by kneading all of the ingredients together until it forms a soft, elastic dough. Roll into two log shapes and wrap in cling film and allow to rest for 1 hour.
Step 2 - While it is resting, make the vegetarian filling as it needs to cool completely. I put all of the peeled ingredients in a food processor (although I don't bother peeling the carrots) and process until you get a fine texture. Heat a frypan on medium to high heat and cook the filling until it softens - it takes about 5-8 minutes. Taste for seasoning and add some salt and pepper according to taste. Allow to cool completely.
Step 3 - If you're making the pork and ginger filling, do the same and add everything into the food processora and process until you get a paste. I usually cook a little of the filling to check for seasoning and add salt and pepper if necessary.
Step 4 - Flour a clean surface and a large baking tray. Put a kettle of water onto boil and a pot of water fitted with steamers. Take one log and cut it into 12 even pieces. Roll out into circles of dough. Fill with about a teaspoon of filling and then pleat. You can make round or long ones - whatever you fancy really.
Step 5 - Place the dumplings in the steamer (using some parchment or grease the base so that they don't stick) and steam for about 8 minutes until done.
Step 6 - Add all of the chilli sauce ingredients into the frypan (I just wiped clean the one used for the vegetables) and simmer for about 5-7 minutes until thickened. Add the steamed dumplings and gently toss so that they are coated. Serve with extra green onions and coriander if you want.