Vegan Momo Dumplings with Tomato Achar

Ingredients

• 2 cups All-Purpose Flour
• 3/4 cup Water
• 1 tablespoon Vegetable Oil
• 1 cup Cabbage
• 1/2 cup Carrot
• 1/2 cup Onion
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1 tablespoon Soy Sauce
• 1 teaspoon Sesame Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 medium Tomatoes
• 1 small Green Chili
• 1 tablespoon Mustard Oil
• 1/2 teaspoon Fenugreek Seeds

Instructions

1. 1In a large bowl, combine the 2 cups All-Purpose Flour, 3/4 cup Water, and 1 tablespoon Vegetable Oil. Knead the mixture by hand on a clean surface for 5-7 minutes until the dough is smooth and elastic. Cover the dough with a clean cloth and let it rest at room temperature for 15 minutes to relax the gluten.
2. 2Finely chop the 1 cup Cabbage, 1/2 cup Carrot, and 1/2 cup Onion into pieces no larger than 1/8 inch (3 mm). Mince the 2 cloves Garlic and 1 teaspoon Ginger very finely.
3. 3In a medium bowl, combine the chopped cabbage, carrot, onion, minced garlic, and ginger. Add the 1 tablespoon Soy Sauce, 1 teaspoon Sesame Oil, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper. Mix thoroughly until all ingredients are evenly distributed.
4. 4Divide the rested dough into 16-20 equal portions. On a clean surface, roll each portion into a thin circle, about 3-4 inches (7-10 cm) in diameter. Place about 1 tablespoon of the vegetable filling in the center of each dough circle, then carefully pleat and fold the edges of the dough to enclose the filling, sealing tightly to form a dumpling shape.
5. 5To prepare the tomato achar, heat a dry 8-inch skillet over medium-high heat (375°F / 190°C). Add the 2 medium Tomatoes and 1 small Green Chili and roast, turning occasionally, for 10-15 minutes until the skins are slightly charred and the tomatoes are softened. Let them cool slightly, then transfer the roasted tomatoes and green chili to a blender or food processor and blend until a smooth paste forms.
6. 6In a small saucepan or the same 8-inch skillet, heat the 1 tablespoon Mustard Oil over medium heat (325°F / 160°C). Add the 1/2 teaspoon Fenugreek Seeds and cook for 30-60 seconds, until they splutter and turn golden brown. Immediately add the prepared tomato and chili paste to the pan and cook for 5-7 minutes, stirring occasionally, until the paste thickens and the oil visibly separates from the mixture.
7. 7Arrange the prepared momos in a steamer basket, ensuring they do not touch each other. Steam over rapidly boiling water for 15-20 minutes, or until the momos appear translucent, firm to the touch, and the filling is cooked through.
8. 8Serve the hot momos immediately with the prepared tomato achar on the side.

Related Guides