Vegan Mo:Mo Dumplings with Tomato Chutney

Ingredients

• 1 cup Tapioca Flour
• 1/2 cup Potato Starch
• 3/4 cup Water
• 1 cup Cauliflower
• 1 cup Cabbage
• 1/2 cup Carrot
• 1/2 cup Onion
• 1 tablespoon Ginger
• 2 cloves Garlic
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Cumin Powder
• 1/2 teaspoon Coriander Powder
• 1/4 teaspoon Chili Powder
• 1/2 teaspoon Salt
• 1 tablespoon Oil
• 2 medium Tomatoes
• 1 small Green Chilies
• 2 tablespoons Cilantro

Instructions

1. 1Combine 1 cup Tapioca Flour, 1/2 cup Potato Starch, and 3/4 cup Water in a medium mixing bowl. Knead the mixture by hand for 3-5 minutes until a smooth, pliable dough forms. Cover the bowl with a clean cloth and let the dough rest at room temperature for 15 minutes to allow the starches to fully hydrate.
2. 2Finely chop 1/2 cup Onion. Mince 1 tablespoon Ginger and 2 cloves Garlic. Using a box grater or food processor, grate 1 cup Cauliflower, 1 cup Cabbage, and 1/2 cup Carrot into fine pieces.
3. 3Heat 1 tablespoon Oil in a 10-inch non-stick skillet over medium heat (approximately 300-325°F / 150-160°C). Add the chopped 1/2 cup Onion, minced 1 tablespoon Ginger, and minced 2 cloves Garlic, and sauté for 3-5 minutes until the onion is translucent and fragrant. Stir in the grated 1 cup Cauliflower, 1 cup Cabbage, 1/2 cup Carrot, 1/2 teaspoon Turmeric Powder, 1/2 teaspoon Cumin Powder, 1/2 teaspoon Coriander Powder, 1/4 teaspoon Chili Powder, and 1/4 teaspoon Salt. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and any excess liquid has evaporated; then remove the skillet from the heat and let the filling cool slightly.
4. 4Roughly chop 2 medium Tomatoes, 1 small Green Chilies, and 2 tablespoons Cilantro. Place the chopped 2 medium Tomatoes, 1 small Green Chilies, 2 tablespoons Cilantro, and the remaining 1/4 teaspoon Salt into a blender. Blend on high speed until a smooth, uniform paste is formed.
5. 5Divide the rested dough into 16-20 equal portions, each about 1 tablespoon in size. On a clean, lightly oiled work surface (or between two sheets of parchment paper), roll each dough portion into a 3-inch (7.5 cm) diameter circle, about 1/16-inch (1.5 mm) thick. Place approximately 1 tablespoon of the cooled vegetable filling in the center of each dough circle, then fold the dough over the filling and firmly pinch the edges together to create a sealed dumpling shape.
6. 6Fill a large pot with 1-2 inches (2.5-5 cm) of water and bring it to a rolling boil over high heat. Place a steamer basket inside the pot, ensuring the water does not touch the bottom of the basket. Carefully arrange the shaped dumplings in a single layer within the steamer basket, leaving a small gap between each one to prevent sticking. Cover the pot tightly and steam the dumplings for 15-20 minutes, until they appear translucent and are firm to the touch.
7. 7Carefully remove the hot steamed dumplings from the steamer basket. Serve them immediately with the prepared tomato chutney.

Substitutions

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