North Indian Nepali Curry Dumplings

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

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.

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.

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.

Rain Arora

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