Naga-style Spicy Meat Dumplings

Ingredients

In this Naga adaptation of Gosh-e fil, the traditional Afghan dumplings are transformed into a fiery delight by incorporating the bold and spicy flavors of Naga cuisine. The original dish is typically milder in taste, while the Naga version embraces the use of chili peppers and aromatic herbs to create a fiery and intense flavor profile. We alse have the original recipe for Gosh-e fil, so you can check it out.

• 500g (1.1 lb) minced meat (pork, beef, or chicken) 500g (1.1 lb) minced meat (pork, beef, or chicken)
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 green chili peppers, finely chopped 2 green chili peppers, finely chopped
• 1 tablespoon ginger paste 1 tablespoon ginger paste
• 1 teaspoon Naga chili powder (adjust according to spice preference) 1 teaspoon Naga chili powder (adjust according to spice preference)
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon black pepper powder 1 teaspoon black pepper powder
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons fresh coriander leaves, chopped 2 tablespoons fresh coriander leaves, chopped
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Wonton or dumpling wrappers Wonton or dumpling wrappers

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the minced meat, chopped onion, minced garlic, green chili peppers, ginger paste, Naga chili powder, turmeric powder, black pepper powder, salt, and fresh coriander leaves. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Heat vegetable oil in a pan over medium heat. Add the meat mixture and cook until the meat is browned and cooked through. Remove from heat and let it cool.
3. 3.
   Take a dumpling wrapper and place a spoonful of the meat mixture in the center. Fold the wrapper in half and seal the edges by pressing firmly. Repeat with the remaining wrappers and meat mixture.
4. 4.
   Steam the dumplings in a steamer basket for about 15-20 minutes, or until the wrappers are cooked through and the meat filling is tender.
5. 5.
   Serve the Naga-style Spicy Meat Dumplings hot with your favorite Naga chili sauce or tangy chutney.

Treat your ingredients with care...

• Naga chili powder — Adjust the amount according to your spice preference. If you prefer a milder version, reduce the quantity or substitute with a milder chili powder.
• Wonton or dumpling wrappers — If you can't find these specific wrappers, you can use gyoza wrappers or make your own dough using all-purpose flour and water.

Tips & Tricks

• For an extra burst of flavor, add a teaspoon of fermented bamboo shoot paste to the meat mixture.
• If you prefer a spicier kick, add a few drops of Naga ghost pepper sauce to the dumpling filling.
• Serve the dumplings with a side of pickled vegetables to balance the spiciness.
• Experiment with different types of minced meat to find your favorite flavor combination.
• Freeze any leftover dumplings for a quick and delicious meal option in the future.

Serving advice

Serve the Naga-style Spicy Meat Dumplings as an appetizer or as part of a main course. Garnish with fresh coriander leaves and serve with a side of Naga chili sauce or tangy chutney.

Presentation advice

Arrange the steamed dumplings on a platter, showcasing their vibrant colors. Sprinkle some chopped coriander leaves on top for an added touch of freshness.