North Indian Nepali Curry Dumplings Recipe

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.