Juicy Pork Jhol Momo

Method

1. Mix the flour and salt in a bowl, add the water gradually until it comes together, then knead firmly for 6 min into a stiff, smooth dough. No oil and a firm texture let you roll it very thin and still hold the juices. Cover with cling film and rest for 30 min.

   Add in this stepPlain (all-purpose) flour 150 gSalt (for the dough) 1 pinchLukewarm water (for the dough) 80 ml

2. Filling: mix the pork with the salt, working it in one direction for 1 minute until sticky. Add the cold stock 1 tablespoon at a time, mixing after each until the meat has completely absorbed it. Add the very finely chopped onion, spring onions, coriander, garlic, ginger and chilli, plus the timur, cumin, turmeric and melted ghee, mix well and chill for 20 min to firm up; that's what traps the juices inside the wrapper. Wash your hands and tools after handling raw meat.

   Add in this stepMinced pork (about 20% fat) 280 gSalt (for the filling) ½ tspCold chicken stock (for the filling) 60 mlRed onion, very finely chopped 60 gSpring onions 20 gFresh coriander (for the filling) 10 gGarlic cloves 2Fresh ginger 9.8 gGround timur or Sichuan pepper ¼ tspGround cumin ½ tspGround turmeric ⅛ tspGreen chilli 1Ghee, melted 1 tbsp

3. Jhol: toast the sesame seeds in a dry pan over medium-low heat for 2 min until deep golden, add the dried chillies for the last 20 seconds and tip out.

   Add in this stepWhite sesame seeds 3 tbspDried red chillies 2

   medium-low heat

4. Heat the oil in a 18 cm pot over medium heat, add the fenugreek and fry for just a few seconds until dark brown (if it blackens it turns bitter, so add the next ingredients at once). Add the chopped tomatoes, sliced garlic, ginger and turmeric and cook for 7 min, until the tomatoes have completely collapsed.

   Add in this stepVegetable or mustard oil (for the jhol) 1 tbspFenugreek seeds ¼ tspTomatoes (medium) 2Garlic cloves (for the jhol) 3Fresh ginger 4.2 gGround turmeric ⅛ tsp

   medium heat

5. Put the cooked tomatoes, sesame, chillies and timur in a blender with the hot stock and blend until very smooth (fill the jug no more than halfway with hot liquid and hold the lid down with a towel). Pour back into the pot and simmer over low heat for 5 min to a pourable soup, then season with the salt, lime juice and chopped coriander. Keep warm.

   Add in this stepHot chicken stock (for the jhol) 300 mlGround timur or Sichuan pepper ¼ tspSalt (for the jhol) ½ tspLime or lemon ½Fresh coriander (for the jhol) 10 g

   low heat

6. Divide the rested dough into 20 pieces and roll each very thinly into an 8–9 cm circle, with even thinner edges. Add a heaped teaspoon of the cold filling and pleat the edge at least 12 times into a round purse, sealing the top tightly. Press out any trapped air around the filling so the momos don't burst.

7. Bring the steamer water to a rolling boil over high heat, oil the tray and arrange the momos 2 cm apart. Steam in 2 batch(es), 10 min per batch. They're ready when the wrappers are translucent and glossy and a cut momo shows no grey or pink inside, with clear juices running (75 °C). Open the lid away from your face.

   Add in this stepVegetable oil (for the steamer) 1 tsp

   high heat

8. Pour plenty of warm jhol into shallow bowls, add the freshly steamed momos and serve at once, before the wrappers soak up too much of the soup.