Saucepan@saucepan · Shared this recipeFollowTibetan · appetizerTibetan Vegetable Momos with Spicy Sesame Tomato ChutneyHandmade Tibetan vegetable momos stuffed with a cabbage, carrot, and tofu filling, served with a spicy sesame tomato chutney.total1 hr 15 minprep1 hrcook15 minservings32Original recipe on thecuriouschickpea.comKeep this recipeAdd a copy of Tibetan Vegetable Momos with Spicy Sesame Tomato Chutney to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients32 servingsBack to 32 servings2 cup all purpose flour, more as needed0.5 tsp salt1 tbsp oil0.75 cup water2 cup shredded green cabbage, 180g0.75 cup shredded carrot, 70g0.5 cup thinly sliced scallions, 45g, white and green parts2 tsp salt, more to taste1 tbsp minced ginger3 clove garlic, minced0.25 cup minced cilantro4 oz extra firm tofu, crumbled1 tsp ground black pepper2 tsp oilStepsClear checksTap an ingredient or step to check it off.1Step 1: In a mixing bowl, whisk together the flour and salt. Add the water and oil and mix until the dough comes together. Turn out onto a floured counter and knead, adding more flour as needed, until smooth and barely tacky. Return the dough to the bowl, cover with a damp towel, and let rest for 30 minutes while you prepare the filling.2Step 2: In a large mixing bowl, combine the shredded cabbage, shredded carrot, and sliced scallions. Add the salt and toss to combine. Let sit for 5-10 minutes, then squeeze out the extra water from the cabbage using a thin tea towel, nut milk bag, muslin, or layered cheesecloth.3Step 3: Dump out the water and return the vegetables to the bowl. Toss with the ginger, garlic, cilantro, tofu, black pepper, and oil. Taste and add salt if needed.4Step 4: After the dough has rested, divide it in half. Keep one half under the damp towel. Roll the other half out on a lightly floured counter until very thin, as thin as you can roll it. Lift, rotate, flip, and dust with more flour as you roll to prevent sticking.5Step 5: Cut the dough into 3 1/2 - 4 inch circles. Remove the scraps and place them back under the damp towel.6Step 6: Take one piece of dough at a time and place it in the palm of your non-dominant hand. Put about 1 tablespoon of filling in the center, then fold and pinch the dough together to form a round momo. Optionally, pinch the dough together at the end to seal the center, or leave it open. Watch the video for shaping details.7Step 7: Place finished momos on a lightly oiled plate. Repeat with the remaining dough, rolling out the other half when needed, and re-rolling the scraps until all dough and/or filling is used up.8Step 8: Prepare a steamer pot with water and bring to a boil over medium-high heat. Place momos on a lightly greased steamer basket, leaving space between each. Steam for 5 minutes, or until the dough is not sticky to the touch, then remove with tongs. Repeat with remaining dumplings.9Step 9: Serve the dumplings warm with chutney. Leftover dumplings can be reheated by steaming them again.getsaucepan.com/r/d42fb229-5523-4256-8d21-7774e08e060e · Original: https://www.thecuriouschickpea.com/tibetan-vegetable-momos-with-spicy-sesame-tomato-chutney/
