Gluten-Free Momos (Dumplings) with Vegetable Filling

Ingredients

• 2 cups Rice Flour
• 1/2 cup Tapioca Starch
• 1 cup Warm Water
• 1 cup Cabbage
• 1/2 cup Carrots
• 1/2 cup Onion
• 1 tsp Ginger
• 2 cloves Garlic
• 2 tbsp Soy Sauce (Tamari)
• 1 tsp Sesame Oil
• 2 tbsp Green Onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large mixing bowl, combine the 2 cups of Rice Flour and the 1/2 cup of Tapioca Starch. Gradually pour in the 1 cup of Warm Water while mixing, then knead the mixture by hand until it forms a smooth, pliable dough. Let the dough rest in the bowl for 15 minutes to allow the flours to fully hydrate.
2. 2Prepare the vegetables: finely chop the 1 cup of Cabbage into pieces no larger than 0.635 cm (0.6 cm), finely chop the 1/2 cup of Carrots into pieces no larger than 0.635 cm (0.6 cm), and finely chop the 1/2 cup of Onion into pieces no larger than 0.635 cm (0.6 cm). Mince the 1 tsp of Ginger and mince the 2 cloves of Garlic. Thinly slice the 2 tbsp of Green Onions.
3. 3In a separate medium-sized bowl, combine the finely chopped 1 cup of Cabbage, the finely chopped 1/2 cup of Carrots, the finely chopped 1/2 cup of Onion, the minced 1 tsp of Ginger, the minced 2 cloves of Garlic, the 2 tbsp of Soy Sauce (Tamari), the 1 tsp of Sesame Oil, and the thinly sliced 2 tbsp of Green Onions. Stir all ingredients together thoroughly until well combined.
4. 4After the dough has rested, divide it into 16-20 equal small pieces, each about 2.54 cm (2.5 cm) in diameter. On a clean, dry surface, roll each piece of dough into a thin circle, approximately 7.62-10.16 cm (7.5-10 cm) in diameter.
5. 5Place about 1 tablespoon of the vegetable filling in the center of each dough circle. Carefully fold the edges of the dough over the filling to create a pleated momo shape, then firmly pinch the edges together to seal completely, ensuring no filling can escape.
6. 6Arrange the formed momos in a steamer basket, ensuring they do not touch each other to prevent sticking. Steam the momos over rapidly boiling water (100°C / 100°C) for 15 to 20 minutes, or until the dough appears translucent and the filling is tender when pierced.
7. 7Serve the momos immediately while hot, accompanied by a gluten-free and nut-free dipping sauce if desired.

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