Tibetan Vegetable Momos

Step 1

Make the dumpling dough: In a mixing bowl whisk together the flour and salt. Add the water and oil and mix the dough until it comes together. Turn out onto a floured counter and knead the dough, adding more flour as necessary, until you have a smooth and barely tacky dough. Put the dough back in the mixing bowl and cover with a damp towel. Let the dough rest for 30 minutes while you prepare the filling.

Step 2

Add the shredded cabbage, shredded carrot, and sliced scallions in a large mixing bowl. Add the salt and toss to combine. Let the mixture sit for 5-10 minutes, then squeeze out extra water from the cabbage. You can do it easily in a thin tea towel, nut milk bag, muslin or layered cheese cloth.

Step 3

Dump out the water and add the vegetables back into the mixing bowl. Toss with the ginger, garlic, cilantro tofu, black pepper, and oil. Taste and add salt if needed.

Step 4

When the dough has rested for a half an hour, divide it in half. Leave one half under the damp towel, and roll the second half out on a lightly floured counter until it is very thin, basically as thin as you can roll it. Lift the dough and rotate, flip and dust with more flour as you roll to keep it from sticking.

Step 5

Cut the dough into 3 1/2 - 4 inch circles. Remove the scraps of dough and place it back under the damp towel.

Step 6

Taking one piece of dough at a time, place it in the palm of your non-dominant hand. Put about 1 tablespoon of filling in the center of the dough, then fold and pinch the dough together to form a round momo. If you would like you can pinch the dough together at the end to seal the center, or leave it open as pictured. Watch the video for more details on how to shape the momos.

Step 7

Place finished momos on a lightly oiled plate and 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.

Step 8

Prepare a steamer pot, filling it with water and bringing it to a boil over medium-high heat. Place momos on a lightly greased steamer basket, leaving space between each dumpling. Steam for 5 minutes, or until the dough is not sticky to the touch and remove using tongs. Repeat with remaining dumplings.

Step 9

Serve the dumplings warm with chutney. Leftover dumplings can be reheated by steaming them again.