North Indian Nepali Curry Dumplings recipe
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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
Nutrition Info
- 414.8 caloriescarbohydrate: 47.6 gcholesterol: 47.2 mgfat: 16.9 gfiber: 3.3 gprotein: 17.8 gsaturatedFat: 5.2 gservingSize: -sodium: 444.6 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions North Indian Nepali Curry Dumplings
Directions
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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.