Hakka beef momos with sesame seed chutney
By OcadoLife
Published on 13 February 2023
All meals in Tangra start with these hearty dumplings, served with a spicy chutney, with influences from Bhutan, Nepal, Tibet and other parts of India. This recipe comes from Huzefa Sajawal, the co-owner of Hakka-inspired Soho restaurant Fatt Pundit. Make double the quantity of filling to use your whole pack of mince and use the extra the following day in a stir-fry with veggies and noodles.Time and servings
2 hrsTotal time
4Servings
1 hr 25 minsPrep time
35 minsCooking time
Ingredients
- 250 g of beef mince, for the filling
- 1 tsp of chilli powder, for the filling
- 1.5 tsp of ground coriander, for the filling
- 0.5 tsp of ground cumin, for the filling
- 1.5 tsp of ginger paste, for the filling, plus 1 tbsp for the chutney
- 1.5 tsp of garlic paste, for the filling, plus 1 tbsp for the chutney
- 1 tbsp of fresh coriander, chopped, for the filling
- 0.5 fresh green chilli, very finely chopped, for the filling
- 1 tbsp of leek, very finely chopped, for the filling
- 1 spring onion, very finely chopped, for the filling
- 2 tbsp of vegetable oil, for the filling, plus extra for oiling and 1½tsp for the chutney
- 300 g of plain flour, for the dough (plus extra for rolling)
- 2 tbsp of sesame seeds, for the chutney
- 1.5 tsp of chilli flakes, for the chutney, or to taste (for the chutney)
- 1 small red onion, for the chutney
- 175 g of tomatoes, chopped, for the chutney
- 2 tbsp of lemon juice, for the chutney
Method
Step 1
In a large bowl, combine all the filling ingredients. Season with salt and mix well. Rest in the fridge for at least 1 hr.Step 2
Mix the flour, ½ tsp salt and 150ml water and knead into a soft dough for 12 mins using the heel of your hand. Add 1tsp at a time extra water if your dough is too dry. The result should be nearly smooth, not sticky and a little elastic; press on the dough, it should slowly bounce back. Cover with a damp cloth and set aside at room temp for 20 mins.Step 3
Meanwhile, make the chutney: heat the oil in a frying pan over a medium heat, add the garlic and ginger paste and cook for 1-2 mins. Add the sesame seeds and chilli flakes, toast for 1 min, then add the onion and sauté until soft, about 10 mins. Add the tomatoes and cook for 5 mins, until soft and juicy. Transfer to a blender with the lemon juice and 50ml water and blend until smooth. Add salt to taste.Step 4
Divide the dough into 35-40 small balls (you can weigh them out at 10-12g each if you like). Dust in flour, then roll out into 10cm circles, keeping the edges thin and the centre thick. The middle of the dough wrapper should be thicker than the edges, to keep the structural integrity while filling and steaming.Step 5
Fill the dumplings: place a wrapper on one palm, put 1 heaped tsp of filling in the middle, then with the other hand bring all the edges together to the centre, making pleats as you go. Pinch and twist the pleats to seal the stuffed dumpling closed. This is key to good, juicy dumplings.Step 6
Heat up a steamer and oil the rack well. Arrange the dumplings on top, put the lid on and steam until cooked through – about 10 mins. Remove and serve with the chutney.