Tibetan Vegetable Momos & Tomato Chutney

Sat, 30 March 2024

INGREDIENTS:
Dough 2 cups all-purpose flour, more as needed.
1/2 tsp salt
1 tbsp oil
3/4 cup water

For The Filling:
2 cups (180g) shredded green cabbage.
3/4 cup (70g) shredded carrot
1/2 cup (45g) thinly sliced scallions, white and green parts
1 tsp salt, more to taste
1 tbsp minced ginger
3-4 cloves garlic, minced.
1/4 cup minced cilantro
4 oz Paneer or extra firm tofu, crumbled.
1 tsp ground black pepper
2 tsp oil

For The Tomato Chutney:
2 tbsp olive oil
4 cloves garlic coarsely chopped.
1/2" piece of ginger, coarsely chopped
1 tbsp red pepper flakes, or less to taste.
3 tbsp sesame seeds
1 large chopped red onion.
1 can diced tomato.
½ tsp garam masala
½ tsp turmeric
2 tbsp soy sauce
½ freshly squeezed lemon juice.
1 cup water

METHOD:
1). Make the dumpling dough: In a mixing bowl whisk together the flour and salt. Add the water
and oil and mix the dough until it comes together. Turn out onto a floured counter and knead the
dough, adding more flour as necessary, until you have a smooth and barely tacky dough. Put
the dough back in the mixing bowl and cover with a damp towel. Let the dough rest for 30
minutes while you prepare the filling.

2). Add the shredded cabbage, shredded carrot, and sliced scallions in a large mixing bowl. Add
the salt and toss to combine. Let the mixture sit for 5-10 minutes, then squeeze out extra water
from the cabbage. You can do it easily in a thin tea towel, or layered cheese cloth.

3). Dump out the water and add the vegetables back into the mixing bowl. Toss with the ginger,
garlic, cilantro, shredded paneer, black pepper, and oil. Taste and add salt if needed.

4). When the dough has rested for a half an hour, divide it in half. Leave one half under the
damp towel and roll the second half out on a lightly floured counter until it is very thin, basically
as thin as you can roll it. Lift the dough and rotate, flip and dust with more flour as you roll to
keep it from sticking.

5). Cut the dough into 3 1/2 - 4-inch circles. Remove the scraps of dough and place it back
under the damp towel.

6). Taking one piece of dough at a time, place it in the palm of your non-dominant hand. Put
about 1 tablespoon of filling in the centre of the dough, then fold and pinch the dough together
to form a round momo. If you would like you can pinch the dough together at the end to seal the
centre or leave it open.

7). Place finished momos on a lightly oiled plate and repeat with the remaining dough, rolling out
the other half when needed, and re-rolling the scraps until all dough and/or filling is used up.

8). Prepare a steamer pot, filling it with water and bringing it to a boil over medium-high heat.
Place momos on a lightly greased steamer basket, leaving space between each dumpling.
Steam for 5 minutes, or until the dough is not sticky to the touch and remove using tongs.
Repeat with remaining dumplings.

9). Heat the oil in a skillet over medium. Add the garlic and ginger and cook until fragrant, about
1-2 minutes. Add the sesame seeds and red pepper flakes and let toast for 1 minute.

10). Add the onion to the skillet and sauté until soft, about 4 minutes, then add the canned
tomatoes. Cook until soft and juicy, about 5 minutes.

11). Transfer the mixture to a blender, add the soy sauce, lemon juice, and water and blend until
smooth. Taste and add salt if desired. Use immediately or allow to chill in the fridge.

12). Serve the dumplings warm with chutney. Leftover dumplings can be reheated by steaming
them again.