Momos (Dumplings) with Tomato Achar (Dipping Sauce)

Ingredients

• 2 cups All-purpose flour
• 0.75 cup Water
• 1 cup Cabbage
• 0.5 cup Carrots
• 0.5 cup Onion
• 1 tbsp Ginger
• 2 cloves Garlic
• 1 tbsp Soy sauce (tamari for gluten-free)
• 1 tbsp Vegetable oil
• 4 medium Tomatoes
• 1 small Red chili
• 1 tbsp Sesame seeds
• 0.5 tsp Mustard seeds
• 0.25 tsp Fenugreek seeds

Instructions

1. 1In a large bowl, combine the 2 cups of all-purpose flour and the 0.75 cup of water. Mix until a shaggy dough forms, then turn it out onto a clean, dry surface. Knead the dough for 8-10 minutes until it is smooth and elastic. Cover the dough tightly with plastic wrap and let it rest at room temperature for 30 minutes.
2. 2While the dough rests, prepare the filling. Finely chop the 1 cup of cabbage, the 0.5 cup of carrots, and the 0.5 cup of onion. Mince the 1 tbsp of ginger and the 2 cloves of garlic. In a medium bowl, combine the chopped cabbage, carrots, onion, minced ginger, minced garlic, 1 tbsp of soy sauce, and 1 tbsp of vegetable oil. Mix everything together well.
3. 3Prepare the tomato achar. Place the 4 medium tomatoes and 1 small red chili (if using) on a baking sheet. Roast in an oven preheated to 400°F (200°C) for 20-25 minutes, or until the skins of the tomatoes are blistered and slightly charred. Let them cool slightly, then transfer the roasted tomatoes and chili to a blender. Blend until you have a smooth paste.
4. 4In a small, dry pan, heat the pan over medium heat. Add the 0.5 tsp of mustard seeds and the 0.25 tsp of fenugreek seeds. Toast for about 30 seconds, until they become fragrant and the mustard seeds begin to pop. Add the 1 tbsp of sesame seeds and toast for another 30 seconds until lightly golden. Carefully pour the toasted seeds and any remaining fragrant oil into the blender with the tomato paste. Blend briefly to combine. Season the tomato achar with salt to your preference.
5. 5Divide the rested dough into 16 equal pieces. On a lightly floured surface, roll each piece into a thin circle, about 3-4 inches in diameter. Keep the remaining dough pieces covered to prevent them from drying out.
6. 6Place about 1 tablespoon of the filling mixture in the center of each dough circle. Moisten the edge of the dough circle with a little water. Fold the dough over the filling to create a half-moon shape, then pinch and pleat the edges to seal the momo securely. Ensure there are no gaps for the filling to escape.
7. 7Arrange the momos in a single layer in a steamer basket lined with parchment paper or cabbage leaves to prevent sticking. Steam over boiling water for 15-20 minutes, or until the dough is translucent and cooked through. Alternatively, you can pan-fry the momos: heat 1 tbsp of vegetable oil in a non-stick skillet over medium-high heat. Place the momos in the pan and cook for 2-3 minutes until the bottoms are golden brown. Add about 1/4 cup of water to the pan, cover immediately, and steam for 8-10 minutes, or until the water has evaporated and the momos are cooked through.
8. 8Serve the hot momos immediately with the prepared tomato achar for dipping.

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