Vegan Mo:Mo Dumplings with Tomato Achar

Ingredients

• 1 cup Tapioca Starch
• 1/2 cup Rice Flour
• 1/4 cup Potato Starch
• 1 cup Hot Water
• 1 cup Shiitake Mushrooms, finely chopped
• 1 cup Cabbage, shredded
• 1/2 cup Carrot, grated
• 1/2 cup 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
• 1/4 teaspoon Chili Powder
• 1 teaspoon Salt
• 2 tablespoons Vegetable Oil
• 2 medium Tomatoes, diced
• 1 small Green Chilies, chopped
• 1 tablespoon Sesame Seeds
• 1 tablespoon Lemon Juice
• 2 tablespoons Cilantro, chopped

Instructions

1. 1Prepare the dough: Combine tapioca starch, rice flour, and potato starch in a bowl. Gradually add hot water, mixing until a smooth, pliable dough forms. Knead for 5 minutes. Cover and let rest for 30 minutes.
2. 2Make the filling: Heat vegetable oil in a pan. Sauté onion, ginger, and garlic until fragrant. Add mushrooms, cabbage, and carrot. Cook until vegetables are softened. Stir in turmeric, cumin, coriander, chili powder, and salt. Cook for another 2 minutes. Remove from heat and let cool.
3. 3Prepare the achar: Heat a pan and dry roast sesame seeds. Grind coarsely. In the same pan add little oil, sauté tomatoes until soft and mushy. Add green chilies, roasted sesame seeds, lemon juice, salt, and cilantro. Mix well and cook for 2 minutes. Let it cool.
4. 4Assemble the momos: Roll out the dough thinly and cut into small circles. Place a spoonful of filling in the center of each circle. Fold the dough to create a dumpling shape. Repeat until all the filling is used.
5. 5Steam the momos: Steam the momos for 15-20 minutes, or until the dough is translucent and the filling is cooked through.
6. 6Serve: Serve hot momos with tomato achar.

Substitutions

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