Fusion Kitchen · Dinner
Pork Dumplings in Spicy Honey Butter Broth
Momo Dumplings with Honey Chilli Butter Broth
A Himalayan-French original, Nepali momo dumplings filled with pork and ginger served in a French-technique butter broth enriched with honey and dried chilli so the Himalayan street food tradition and the French beurre monté technique produce a dish where the dumpling richness, honey sweetness, and chilli heat are all structurally present in every spoonful.
$
30 minsPrep
20 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
640Calories
34gProtein
34gFat
58gCarbs
10gSugar
3gFiber
740mgSodium
148mgChol
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Instructions
1
Prep
Mix 200g flour, 0.25 tsp salt, 90ml warm water until smooth dough forms; knead 3 minutes, cover, rest 15 minutes. Combine 250g pork mince, 15g ginger, 10g garlic, 30g spring onions, 1.5 tbsp soy, 1 tsp sesame oil, 0.5 tsp cumin, 0.5 tsp coriander, 0.5 tsp salt, 0.25 tsp white pepper.
2
Wrap
Divide dough into 16 balls. Roll each into 8cm thin circle. Place 1 tsp filling in centre, pleat edges, pinch firmly to seal into round dumpling. Repeat until all 16 momos are formed.
3
Steam
Bring water to boil in steamer. Place momos in greased basket, steam over boiling water 12 to 14 minutes until dough turns translucent and is cooked through.
4
Build
While momos steam, bring 400ml chicken stock to simmer over medium heat. Add 5g garlic, 5g ginger, 0.75 tsp chilli flakes, 1.5 tbsp honey, 1 tbsp soy sauce. Simmer 3 minutes until flavours meld.
5
Finish
Reduce heat to lowest setting. Whisk in 50g cold butter cubes one at a time until glossy emulsified broth forms. Stir in 1 tbsp lime juice. Taste and adjust honey sweetness and chilli heat.
6
Plate
Divide momos between two deep bowls. Pour honey chilli butter broth over. Scatter 30g spring onions, 1 tsp toasted sesame seeds, 10g fresh coriander over top. Drizzle extra chilli oil if desired and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7 oz) plain flour
- 90ml (6 tbsp) warm water
- 0.75 tsp fine sea salt
- 250g (8.8 oz) pork mince
- 15g (0.5 oz) fresh ginger
- 3 garlic cloves
- 4 scallions
- 2.5 tbsp soy sauce
- 1 tsp sesame oil
- 0.5 tsp ground cumin
- 0.5 tsp ground coriander
- 0.25 tsp white pepper
- 400ml (1 3/4 cup) chicken stock
- 50g (1.8 oz) unsalted butter
- 1.5 tbsp honey
- 0.75 tsp dried chilli flakes
- 1 tbsp lime juice
- 1 tsp toasted sesame seeds
- 10g (small handful) fresh coriander
- chilli oil