Vegetable Momos

1. 1
   knead · ~8 min

   Make the dough.

   In a large bowl, combine all-purpose flour and a pinch of salt. Add oil and mix with your fingertips. Gradually add water and knead for 8 minutes until you get a smooth, firm dough. Cover with a damp cloth and let it rest while you make the filling.

   TIPLetting the dough rest makes it easier to roll thin wrappers that won't tear.
2. 2
   prep

   Prep the vegetables.

   Finely chop the cabbage and onion. Peel and grate the carrot, ginger, and garlic cloves. Squeeze the chopped cabbage lightly to remove any excess moisture that could make the filling soggy.

3. 3
   saute · ~4 min

   Cook the vegetable filling.

   1.Heat 2 tsp oil in a pan over high heat.

   2.Add minced garlic and grated ginger. Sauté for 30 seconds until fragrant.

   3.Add chopped onions and cook for 1 minute until translucent.

   4.Add cabbage and carrot. Stir-fry on high heat for 2 minutes — the vegetables should be slightly wilted but still crunchy.

   5.Add soy sauce, black pepper, and a pinch of salt. Mix well and cook 30 seconds more.

   6.Turn off the heat. Stir in chopped coriander leaves and let the filling cool completely.

   TIPHigh heat and quick cooking keep the filling crunchy — you want texture, not mush.
4. 4
   prep · ~10 min

   Divide and roll the dough.

   Knead the rested dough once more. Divide it into 16 equal balls. Roll each ball into a thin 3-inch round disc, keeping the edges slightly thinner than the center.

   TIPDust with dry flour while rolling, but don't overdo it — excess flour makes sealing difficult.
5. 5
   assemble · ~10 min

   Fill and shape the momos.

   1.Place a heaped tablespoon of cooled filling in the center of a wrapper.

   2.Pleat and fold the edges together to seal completely — pinch firmly so no filling leaks.

   3.Repeat with all wrappers, placing finished momos on a lightly oiled plate and covering with a damp cloth.

   TIPBring all edges to a central point and twist to seal for the classic momo shape.
6. 6
   steam · ~10 min

   Steam the momos.

   Grease the steamer tray with a little oil to prevent sticking. Arrange momos in a single layer without touching each other. Steam over rapidly boiling water for 8-10 minutes until the wrappers turn translucent and glossy.

   TIPDon't overcrowd the steamer — momos expand slightly and will stick together.
7. 7
   serve

   Serve hot with spicy red chutney.

   Transfer the steamed momos to a serving plate immediately. Serve piping hot with a side of fiery red chilli-garlic chutney or schezwan sauce.

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