Monpa Khura
Wheat dumplings filled with minced meat, steamed or boiled and served in a light broth, prepared by the Monpa community especially around Losar.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Steamer basket
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 9 g
- carbs
- 32 g
- fibre
- 2 g
- protein
- 16 g
- calories
- 280 kcal
Instructions
- 1
Knead the wheat flour with water into a smooth, firm dough. Let it rest for 20 minutes.
- 2
Mix the minced pork with onion, garlic, ginger, spring onion, salt and pepper.
- 3
Roll out the dough into a thin sheet. Cut it into small circles.
- 4
Place a spoonful of filling in the centre of each circle. Fold into a dumpling and pinch the edges tightly to seal.
- 5
Line a steamer basket with a damp cloth. Arrange the dumplings inside.
- 6
Steam the dumplings for 15 minutes until the filling is cooked through.
- 7
Meanwhile, bring the vegetable stock to a gentle simmer. Season lightly with salt.
- 8
Ladle the hot broth into serving bowls.
- 9
Place the steamed dumplings into the broth and serve hot.
Chef's tips
Seal the dumpling edges tightly so the filling does not leak during steaming. Serve immediately while the dough is still soft and tender.
Ingredient substitutions
- minced pork → minced chicken
Storage
Refrigerate cooked dumplings separately from broth for up to 2 days.
Reheating
Steam dumplings briefly to reheat, then serve in freshly warmed broth.
Common mistakes to avoid
- •Adding too much filling, which makes the dumplings burst while steaming.
Serving suggestions
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