Momos

Being stuck at home did not prevent me from taking my tastebuds on a culinary journey to the faraway lands of Nepal, Tibet or Northern India where these steamed dumplings come from.Typically they are eaten with hands, often as street food, dipped in a spicy chili chutney.

You'll need:
round wrappers
pork mince
spring onion
red onion, finely chopped
fresh cilantro
garam masala
chili powder
turmeric
garlic, finely chopped
ginger, finely chopped
salt
For the chutney:
dried red chili(s)
1 tomato
garlic paste
rice vinegar
a pinch of sugar

1. Mix the ingredients for the filling all together. Make the dumplings by putting a tea spoon of the filling in the middle of the wrapper, wetting with water the edges of the wrapper and then closing it like a little pouch. You hold the dumpling in your hand and with the support of your thumb close the pouch by adding more and more of the wrapper with your index finger going round.

2. Prepare the chutney, by putting the tomato and the dried chilis in boling water for a few minutes. Remove from the water, deskin the tomato, and blend together with the chillies and some garlic paste. Add rice vinegar, a pinch of sugar and some water if need be.

3. Boil some water in a pot and steam the momos in a bamboo basket over the boiling water. To prevent sticking, put some cooking paper in first. Your momos should be ready withing 3-4 minutes.

Buon appetito!