Juicy Mutton Momos Recipe, Homemade Keema Filling
Steamed dumplings filled with juicy mutton mince, ginger, garlic and spring onion. Serve with a fiery red chutney.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Get set
Take the mutton out of the fridge 20 minutes before cooking and pat it dry. Wash your hands, board and knife after handling raw meat.
- 02Dough
Knead the flour, salt and water to a firm dough. Rest, covered, for 30 minutes.
- 03Filling
Mix the mince with everything in the filling group. Stir in one direction for 2 minutes so it turns sticky and juicy.
- 04Roll and fill
Roll the dough thin and cut 8 cm rounds. Put a spoon of filling in each.
- 05Fold
Pleat the edges and pinch to seal.
- 06Steam
Steam in an oiled steamer for 12 to 14 minutes until the wrappers turn glossy. Serve hot.
Questions
How do I keep the filling juicy?+
Mix in a little water or stock and stir in one direction until sticky.
Can I pan-fry them?+
Yes. Fry the bottoms in oil, add a splash of water and cover to steam.
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