Coconut Korma Momo Recipe
Dumplings or Momo cooked with coconut korma sauce.
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Ingredients
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Dumplings
Coconut Korma Sauce
Method
Dumplings Preparation
- 1
Make the Dough
In a mixing bowl, combine all-purpose flour and salt. Gradually add water while kneading to form a smooth and elastic dough. Cover with a damp cloth and let it rest for 30 minutes.
- 2
Prepare the Filling
In a large bowl, mix the chopped cabbage, grated carrot, chopped spring onions, grated ginger, minced garlic, and soy sauce. Combine well.
- 3
Shape the Dumplings
Divide the dough into small balls. Roll each ball into a circle about 4 inches in diameter. Place a spoonful of the filling in the center, fold the dough over, and pinch the edges to seal. Repeat until all dough and filling are used.
Coconut Korma Sauce Preparation
- 4
Cook the Sauce
In a pan, heat vegetable oil over medium heat. Sauté the chopped onion until translucent. Add the pureed tomato, curry powder, turmeric powder, and cumin powder. Cook for 5-7 minutes until the mixture thickens.
- 5
Add Coconut Milk
Pour in the coconut milk and stir well. Bring to a gentle simmer and let it cook for another 10 minutes. Season with salt to taste.
- 6
Finish the Sauce
Stir in the chopped fresh coriander just before serving.
Cooking the Dumplings
- 7
Steam the Dumplings
Place the dumplings in a steamer basket lined with parchment paper. Steam over boiling water for about 15-20 minutes or until the dumplings are cooked through and the dough is translucent.
- 8
Serve
Place the steamed dumplings on a serving platter and drizzle generously with the coconut korma sauce. Garnish with additional fresh coriander if desired.