MithoPork Momo
Pork momo is the fattier, richer cousin of the buff plate — pork shoulder keeps the filling juicy in a way lean buffalo never does. Common wherever Kirat and hill communities cook, and increasingly on Kathmandu menus.
Ingredients
- 2 cups Plain flour
- 400 g Pork mince (shoulder)
- 1 large Onion, very finely chopped
- 1 tbsp Garlic, minced
- 1 tbsp Ginger, minced
- 3 tbsp Coriander leaves, chopped
- 1/2 tsp Timur (Sichuan pepper), ground
- to serve Tomato-sesame achar
- to taste Salt
Steps
- Serves 3. Work the flour with warm water into a firm dough, cover, and rest 30 minutes.
- Mix the pork with onion, garlic, ginger, coriander, timur and salt. Do not drain it — the fat rendering inside the wrapper is the point of a pork momo.
- Roll the dough into thin rounds about 8 cm across, thinner at the edge than the middle.
- Place a spoonful of filling in each and pleat the edge closed.
- Steam over rolling water for 12-14 minutes — two minutes longer than a buff momo, because pork must cook through.
- Serve hot with tomato-sesame achar.
Nutrition
| Per serving (1 plate · 10 pieces with achar) | Per 100 g |
|---|---|
| 624 kcal | 208 kcal |
| Protein: 29.7 g | 9.9 g |
| Carbs: 78.6 g | 26.2 g |
| Fat: 20.4 g | 6.8 g |
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