Veggie Momos

Ingredients

Instructions

1. 1

   Make the dough: in a bowl, mix 2 cups all-purpose flour with ½ teaspoon salt. Gradually add ¾ cup warm water, mixing into a smooth dough. Knead 5 minutes. Cover with a damp cloth, rest 30 minutes.

2. 2

   Make the filling: heat 1 tablespoon oil in a skillet. Sauté 1 finely chopped onion 4 minutes. Add 4 minced garlic cloves and 1 tablespoon grated ginger, cook 1 minute. Add 4 cups of finely chopped mixed vegetables (cabbage, carrots, mushrooms, bell pepper, spinach). Cook 5-7 minutes until the vegetables are tender and any moisture has cooked off.

3. 3

   Season with 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon white pepper, 1 teaspoon salt, ¼ cup chopped cilantro. Cool completely.

4. 4

   Roll the dough into a long rope, divide into 20-24 small balls. Roll each into a thin 3-inch round.

5. 5

   Place 1 tablespoon of cool filling in the center of each wrapper. Pleat the edges together into a pouch shape (or fold in half into a half-moon — easier). Pinch tightly to seal.

6. 6

   Steam over simmering water for 10-12 minutes until the wrappers are translucent and the filling is hot. Serve immediately with momo chutney (blend 4 tomatoes, 4 dried red chilies, 4 garlic cloves, 1 inch ginger, 1 teaspoon salt, 1 tablespoon oil).