Serves Makes 2 Dozen
1 package wonton wrappers (or gyoza wrappers 3” diameter)
2 lbs. ground lamb or pork
1 cup finely chopped red onion
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
¼ teaspoon freshly ground black pepper (or Szechwan pepper if you have it)
¼ teaspoon nutmeg
¼ teaspoon turmeric
1 tablespoon curry powder
3 fresh red chilies minced
salt to taste
3 tablespoons cooking oil
Note: MOMO sauce calls for additional ginger and garlic – save time by chopping it all at once!
For stuffing mixture combine all filling ingredients in a large mixing bowl. Cover and refrigerate for at least an hour to allow all ingredients to impart their unique flavors. This also improves the consistency of the filling.
Place about 1 tablespoon filling in the center of the wrapper. If using wonton wrappers very lightly wet the edges and pull up the four corners to meet in the middle. Press the middle top knot together, and press all four of the seams you have now created together, the seams will be on the outside, and your package will look like a little box. If using round wrappers place one wrapper in the palm of your hand, add one tablespoon of the filling and with the other hand bring all edges together to the center, while making pleats. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumplings. *Linda’s note: I find using wonton wrappers much easier. These can also be made ahead of time and frozen, no need to defrost, just increase cooking time a bit.
Heat up a steamer, oil the steamer rack well. This is critical because it will prevent dumplings from sticking. Arrange uncooked MOMOs in the steamer with some space left between the dumplings. Close lid and allow steaming until the dumplings are cooked through, about 10-15 minutes. Alternatively, you can place uncooked dumplings directly in lightly salted boiling water and cook until done, approximately 10 minutes. Serve with dipping sauce.
Notes and Instructions