Description
Steamed dumplings from Nepal that rely on gluten development and moisture control for a tender bite.
Technical
During kneading, gluten proteins (gliadin and glutenin) hydrate and form a viscoelastic network that gives the dough elasticity. Steam at 100 °C denatures the proteins in the meat filling, coagulating them while retaining moisture. Spices such as cumin and coriander release volatile phenols and terpenes that add antioxidant and aromatic properties.
Science
Primary Reaction
Gluten network formation and protein denaturation by steam
Sensory Profile
Aroma ()
spicysavoryearthyaromaticherbaltoasted cuminfresh coriander
Origin & History
Civilization
Newar people