Dairy-Free Momo (Dumplings) with Tomato Achar

Instructions

1. 1In a large bowl, combine the 2 cups of all-purpose flour and the 3/4 cup of water. Mix until a shaggy dough forms, then turn it out onto a clean surface and knead for 5 minutes until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 20 minutes while you prepare the filling.
2. 2Finely chop the 1 cup of cabbage, 1/2 cup of carrots, 1/2 cup of onion, 1 tablespoon of ginger, and 2 cloves of garlic. Heat the 1 tablespoon of vegetable oil in a skillet over medium heat (176.7°C / 175°C). Add the chopped vegetables and cook, stirring occasionally, for 5-7 minutes until they begin to soften. Stir in the 1 tablespoon of soy sauce and 1/2 teaspoon of salt, and cook for another 1 minute until fragrant.
3. 3Divide the rested dough into 16 equal pieces. On a lightly floured surface, roll each piece into a thin circle, about 7.62-10.16 cm in diameter. Place about 1 tablespoon of the vegetable filling in the center of each dough circle. Moisten the edges of the dough with a little water, then fold the dough over the filling to create a half-moon shape, pressing the edges firmly to seal. You can pleat the edges if you wish.
4. 4Arrange the momos in a single layer in a steamer basket lined with parchment paper or lightly oiled cabbage leaves. Ensure they are not touching each other. Steam the momos over boiling water in a pot for 15-20 minutes, or until the dough is translucent and cooked through.
5. 5While the momos are steaming, prepare the achar. Place the 4 medium tomatoes and 1 small green chili on a baking sheet. Roast them in an oven preheated to about 205°C (200°C) for 20-25 minutes, or until the tomato skins are blistered and charred and the chilies are softened. Let them cool slightly.
6. 6Transfer the roasted tomatoes and green chili to a blender or food processor. Add the 1 tablespoon of sesame seeds, 1/2 teaspoon of mustard seeds, 1/4 teaspoon of fenugreek seeds, 1/4 teaspoon of turmeric powder, and 1 tablespoon of lemon juice. Blend until you have a smooth or slightly chunky sauce, depending on your preference.
7. 7Serve the steamed momos hot, with the prepared tomato achar on the side for dipping.

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