Momo Dumplings (Gluten-Free)

Ingredients

• 2 cups Gluten-Free All-Purpose Flour
• 1 cup Water
• 1 cup Cabbage
• 1 cup Carrots
• 0.5 Onion
• 2 cloves Garlic
• 1 teaspoon Ginger
• 2 tablespoons Soy Sauce (Tamari)
• 1 tablespoon Sesame Oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

1. 1In a large bowl, combine the 2 cups of Gluten-Free All-Purpose Flour with 1 cup of Water. Mix until a dough forms, then knead for 5-7 minutes until the dough is smooth and elastic. Cover the bowl and let the dough rest for 30 minutes.
2. 2While the dough rests, prepare the filling. In a separate bowl, combine the 1 cup of Cabbage, 1 cup of Carrots, 0.5 Onion, 2 cloves Garlic, and 1 teaspoon Ginger. Finely chop the cabbage and onion, and mince the garlic and ginger.
3. 3Add the 2 tablespoons of Soy Sauce (Tamari), 1 tablespoon of Sesame Oil, 0.5 teaspoon of Salt, and 0.25 teaspoon of Black Pepper to the vegetable mixture. Mix everything together thoroughly.
4. 4Divide the rested dough into small, equal portions. On a lightly floured surface (using a little of the Gluten-Free All-Purpose Flour if needed), roll each portion into a thin circle, about 3 inches in diameter.
5. 5Place about 1 tablespoon of the vegetable filling into the center of each dough circle. Fold the dough over the filling to create a half-moon shape, pressing the edges firmly to seal. You can create decorative pleats along the sealed edge if desired.
6. 6Line a steamer basket with parchment paper. Arrange the momos in the prepared steamer basket, ensuring they do not touch each other to prevent sticking.
7. 7Place the steamer basket over a pot of boiling water. Steam the momos for 20-25 minutes, or until the dough appears translucent and is cooked through.

Substitutions

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