Vegan Mo:Mo (Dumplings)

Ingredients

• 2 cups All-purpose flour
• 1 cup Water
• 2 cups Cabbage, shredded
• 1 cup Carrots, grated
• 1 medium Onion, finely chopped
• 1 tablespoon Ginger, minced
• 2 cloves Garlic, minced
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Cumin powder
• 1/2 teaspoon Coriander powder
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 3 medium Tomatoes
• 2 small Green chilies
• 2 tablespoons Cilantro, chopped

Instructions

1. 1In a large bowl, combine the 2 cups of all-purpose flour and 1 cup of water. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until the dough is smooth and firm. Cover the dough with a damp cloth and let it rest at room temperature for 30 minutes.
2. 2While the dough rests, prepare the filling. Heat 2 tablespoons of vegetable oil in a 10-inch skillet over medium heat (350°F / 175°C). Add the 1 medium onion, finely chopped, 1 tablespoon of ginger, minced, and 2 cloves of garlic, minced. Sauté for 3-5 minutes until the onion is translucent and lightly golden.
3. 3Add the 2 cups of cabbage, shredded, 1 cup of carrots, grated, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of coriander powder, and 1 teaspoon of salt to the skillet. Cook, stirring occasionally, for 10-15 minutes, or until the vegetables are tender. Remove from heat and let the filling cool completely.
4. 4Prepare the chutney. Place the 3 medium tomatoes, 2 small green chilies, and 2 tablespoons of cilantro, chopped, into a blender. Add a pinch of salt. Blend until smooth. Taste and add more salt if desired.
5. 5Assemble the Mo:Mo. Divide the rested dough into 16-20 equal pieces. On a lightly floured surface, roll each piece into a thin circle, about 3-4 inches in diameter. Place about 1-2 tablespoons of the cooled vegetable filling in the center of each dough circle.
6. 6Fold the dough circle in half over the filling, creating a semi-circle. Pinch the edges together to seal, then create pleats along the sealed edge to form the traditional Mo:Mo shape. Ensure the dumplings are well-sealed to prevent the filling from escaping during steaming.
7. 7Arrange the assembled Mo:Mo in a single layer in a steamer basket, ensuring they do not touch each other. Place the steamer basket over a pot of boiling water. Cover and steam for 15-20 minutes, or until the dough appears translucent and is cooked through. The dough should feel firm but pliable.
8. 8Carefully remove the steamed Mo:Mo from the steamer. Serve immediately with the prepared tomato chutney.

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