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How to make Vegan Momos
We made these steamed momos with a spicy veggie filling with carrots, ginger, and masala.
These bite-sized dumplings are perfect as an appetiser, dipped in tangy tomato chutney.
Combine plain flour with lukewarm water in a bowl.
Knead it for 5 minutes into a smooth and pliable dough. Then, roll it into a ball and wrap it in cling film.
Peel and grate the carrots, then shred the cabbage.
Next, sizzle the onions, ginger, garlic, and chillies in oil for 3 minutes.
Add carrots and cabbage and stir-fry for 2 minutes. Then, tip in turmeric, masala, coriander, salt, pepper, and cook for 3 more minutes.
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{{/ items}} {{^ items}} {{/ items}}Divide the dough into 16 pieces and roll them out very thinly. Then, cut out round dough wrappers, about 9cm (3.5 inches) in diameter.
Next, place two teaspoons of filling in each wrapper's centre and use your finger to wet the outer edge with cold water.
Keeping the wrapper in your hand, use your thumb and index finger to pinch the dough's edges into a tiny crease.
Continue pinching along the disc edges until you have something that looks like an open tiny "sachet bag". Finally, pinch and twist the opening of the "sachet" edges to seal the momo.
Set up your steamer, place the momos in the basket, and steam them for 15 minutes. Serve them warm, dipping them in tomato chutney.
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