North Indian Nepali Curry Dumplings |
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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 8 |
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North Indian, Himalayan, Nepali curry dumplings filled with ground meat of choice and eaten with dipping of choice. This is my favorite food to eat and has been a family recipe for ages. Does require some effort but the fruits are well worth it. Ingredients:
2 tablespoons olive oil |
1 clove garlic, chopped |
1 onion, sliced |
1 tomato, diced |
salt and black pepper to taste |
1 pinch cayenne pepper, or to taste |
1 tablespoon chopped fresh cilantro |
1 pound ground pork |
1 bunch cilantro, chopped |
1 onion, chopped |
1 bunch green onions, chopped |
1 tablespoon garam masala |
1 teaspoon curry powder |
2 cloves garlic, chopped |
1 teaspoon ginger paste |
salt and black pepper to taste |
2 (10 ounce) packages round dumpling wrappers |
Directions:
1. To make the dipping sauce, heat the olive oil in a skillet over medium heat. Stir in 1 clove of garlic and the chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomato, salt, pepper, and cayenne pepper. Cover and reduce heat to low and continue cooking for 15 minutes. Remove from heat and stir in 1 tablespoon cilantro. Pour sauce into a blender and carefully blend until smooth. Cover and refrigerate until ready to use.
2. Combine the ground pork, 1 bunch of cilantro, chopped onion, green onions, garam masala, curry powder, 2 cloves of garlic, ginger paste, salt, and pepper in a large bowl. Place a heaping teaspoon of the pork mixture in the center of a dumpling wrapper. Moisten the edge of the wrapper with a few drops of water. Fold the dumpling in half into a half moon shape. Repeat with the remaining dumplings.
3. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the dumplings, recover, and steam until cooked through, about 15 minutes. Serve with the dipping sauce.
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