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Vegetable Momos

These vegetable momos are stuffed with mushrooms and more and served with a spicy tomato sesame chutney! They are native to Nepal and Tibet and popular across India as well. If you love dumplings, you'll have to try these!
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Prep Time 15 mins
Cook Time 30 mins
Servings 15 momos

Ingredients
  

  • 15 dumpling wrappers
  • 1 tbsp avocado oil or another neutral oil
  • ½ cup chopped scallion whites
  • 3 garlic cloves, minced
  • 1 inch ginger, minced
  • 1.5 cups chopped veggies (I used grated carrots, chopped cabbage, and chopped button mushrooms)
  • ½ tsp black pepper
  • ½ tsp red chili powder
  • 1 tbsp soy sauce

Tomato Chutney

  • 2 medium tomatoes
  • 4 dry red chiles
  • 2 garlic cloves
  • 1 tbsp sesame seeds
  • 1 szechuan peppercorn
  • ¼ cup cashews *optional for a creamier texture

Instructions
 

  • If you're making homemade wrappers: mix flour and salt in a bowl. Then add water and oil to bring it together. Roll it up into a small ball and let it rest for 30 minutes. When you're ready to fold the momos, divide into two logs. Split each to ~ 8 pieces. Roll on a lightly floured surface into 3-4 inch diameter. (I forgot the ratio I used for this so please find a recipe for the wrappers online. Sorry!)
  • For the filling, start by chopping the vegetables. Heat a pan over medium heat and add 1 tbsp oil to it. Add green onion, ginger, and garlic. Cook for 2 minutes.
  • Add the rest of the veggies and cook until they are soft, so about 5-7 minutes. Then add pepper, red chili powder, and soy sauce. Continue to mix for a minute.
  • Fill each dumpling wrapper with ~ 1 tbsp of filling. Lightly touch the edges of the wrapper with water to help with folding. Pinch the edges in to bring it together.
  • Prepare a steamer with enough water and bring the water to a boil. Lightly grease the steamer basket and place the momos inside, leaving space between each one. Steam for 5-7 minutes, but the timing will depend on your wrappers, so follow your intuition. Repeat with the rest of the momos.
  • For the chutney: boil tomatoes, dry red chilis, and garlic cloves for 10 minutes. In a small processor, process with 1 tbsp sesame seeds, 1 szechuan peppercorn, and salt to taste. Optional: process with some cashews for a creamier texture.