Nepal-Style Steamed Dumplings with Spiced Meat Filling

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These tender steamed dumplings are a beloved street food of Nepal, traditionally filled with ground meat or vegetables seasoned with ginger, garlic, and warm spices. They are typically served with a tangy tomato-based dipping sauce that balances the savory filling. Making them at home is easier than you might think and rewards you with delicate, juicy parcels hot from the steamer.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 17 gFat
• 4 gSaturated Fat
• 52 gCarbs
• 3 gFiber
• 6 gSugar
• 28 gProtein
• 1240 mgSodium
• 620 mgPotassium
• 65 mgCalcium
• 4 mgIron
• 14 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the dough

• 2 cups (260 g) all-purpose flour, plus more for dusting
• 3/4 cup (180 ml) warm water
• 1/2 tsp salt
• 1 tsp vegetable oil

For the meat filling

• 1 lb (450 g) ground chicken or ground buffalo
• 1 medium yellow onion, very finely chopped
• 2 tbsp fresh ginger, grated
• 4 cloves garlic, minced
• 1/4 cup fresh cilantro, finely chopped
• 2 tbsp soy sauce
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp freshly ground black pepper
• 1 1/2 tsp kosher salt
• 2 tbsp vegetable oil

For the tomato-tamarind dipping sauce

• 3 medium ripe tomatoes, roughly chopped
• 1 tbsp tamarind paste
• 2 cloves garlic
• 1 small red onion, chopped
• 1 green chili (such as serrano), sliced
• 1/2 tsp toasted sesame seeds
• 1/2 tsp salt
• 1 tsp sugar
• 2 tbsp water

Directions

1. Make the dough: In a large bowl, mix the flour and salt. Add the warm water and oil, then stir with a fork until a shaggy dough forms. Turn out onto a clean surface and knead for 8 to 10 minutes until smooth and elastic. Cover with a damp towel and let rest for 20 minutes.
2. Prepare the filling: In a wide bowl, combine the ground chicken, onion, ginger, garlic, cilantro, soy sauce, cumin, coriander, turmeric, black pepper, salt, and oil. Mix vigorously with your hand or a spoon for 2 minutes until the mixture becomes slightly sticky and the spices are evenly distributed. Cover and refrigerate until ready to use.
3. Make the dipping sauce: Combine the tomatoes, tamarind paste, garlic, red onion, green chili, sesame seeds, salt, sugar, and water in a small saucepan. Bring to a simmer over medium heat and cook for 8 to 10 minutes until the tomatoes break down. Transfer to a blender and pulse to a slightly chunky sauce, then return to the pan to keep warm.
4. Roll the wrappers: Divide the rested dough in half. Roll each piece into a 1-inch-thick log and cut into 14 equal pieces, forming 28 dough balls total. Lightly dust each ball with flour and roll into thin circles about 3 inches in diameter, keeping the unused wrappers covered with a damp towel.
5. Shape the dumplings: Place about 1 tablespoon of filling in the center of each wrapper. Fold the wrapper in half over the filling to form a half-moon, then pinch and pleat the edges together to seal. For a classic pleated look, hold the dumpling in one hand and use the other to make 3 to 4 small folds along the sealed edge, pressing each fold firmly to close. Set finished dumplings on a parchment-lined tray.
6. Steam the dumplings: Line a bamboo or metal steamer with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in a single layer, leaving about 1 inch between them. Bring water in a wok or pot to a rolling boil, place the steamer on top, cover, and steam over high heat for 12 to 15 minutes until the wrappers are translucent and the filling is cooked through.
7. Rest briefly: Turn off the heat but keep the lid on for 2 more minutes so the dumplings finish setting and release easily from the liner without tearing.
8. Serve hot: Transfer the steamed dumplings to a platter and serve immediately with the warm tomato-tamarind sauce on the side for dipping.

Cook’s Notes

• Keep the dough and rolled wrappers covered with a damp towel at all times, as they dry out quickly and become difficult to seal.
• Do not overfill the dumplings; too much filling causes them to burst open during steaming. About 1 tablespoon per wrapper is the right amount.
• For a vegetarian version, substitute the meat with an equal weight of finely chopped cabbage, carrots, and mushrooms seasoned with the same spice blend.
• Line the steamer with napa cabbage leaves or parchment paper with small holes punched in it to keep dumplings from sticking to the bottom.
• Make a double batch and freeze uncooked dumplings on a tray, then transfer to a freezer bag; steam directly from frozen, adding 3 to 4 extra minutes to the cooking time.

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