I’m a big dumpling lover. Every time I order Asian food, my appetizer includes a plate of dumplings/momos, and I mean it, every time. While I know how to make the regular dumplings, I came across these pretty rose-shaped ones on Pinterest & I instantly knew I had to try them.
Ingredients
- For the Dough
- 1 Cup All-Purpose Flour (Maida)
- 1 Tsp of Salt
- Warm Water
- For the Filling
- 1/2 Cup Kheema/Minced Meat
- Salt to Taste
- For the Dipping Sauce
- 2 Tbsp Chilli Flakes
- 1/2 Cup Sesame Oil
- 2 Tsp Chili Powder
- 2 Tbsp Minced Garlic
Preparation
Prep: 25 minutes
Cooking: 25 minutes
- For the dough – In a clean bowl, add the flour, salt & warm water. Knead the dough until it’s soft. Cover using a muslin cloth or airtight container till you make the filling & dipping sauce.
- For the filling – Heat some oil in a pan, add the minced meat & season with salt. Let the kheema cook & cool down the mixture before you make the dumplings.
- For the filling – Heat some oil in a pan, add the minced meat & season with salt. Let the kheema cook & cool down the mixture before you make the dumplings.
- Now transfer the oil to a bowl and add the chilli flakes. Cover the bowl & let it cool down while it infuses the flavour from the chilli flakes.
- You can also add 1 tbsp of fish oil to finish.
- Now, the folding technique – Start by placing one dough wrapper on a chopping board and wet the right edge with water and overlap with another wrapper.
- Repeat the same with two more wrappers (4 petals). Spoon about a heaped teaspoon amount of the filling onto the centre of each wrapper.
- Wet the bottom edge of the wrappers with water using your finger and fold them in half. Now, start rolling the dumplings inwards from the right-and side. Seal and close the wrapper firmly.
