Vegetable Momos

Method

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1. Mix the flour, dough salt and warm water into a firm dough and knead 8 minutes until smooth. Rest covered 30 minutes.

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2. Toss the cabbage with the drawing salt and leave 15 minutes, then wring it dry in a clean cloth.

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3. Mix the cabbage with the carrot, spring onions, garlic, ginger, oil, soy, pepper, filling salt and coriander.

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4. Divide the dough into 24 pieces and roll each into an 8 cm round, thinner at the edge than the middle.

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5. Put a spoonful of filling in each and pleat the edge round, twisting the top closed.

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6. Line a steamer with baking paper and oil it.

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7. Set the momos in, well apart, and steam over rapidly boiling water for 12 minutes.

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8. Let them stand 1 minute before lifting, or the wrappers tear.

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9. Serve hot with tomato chutney.

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Chef’s Tips

• Wring the cabbage out or the filling floods the wrapper.
• Thin at the edge, thicker in the middle.
• Stand a minute after steaming before you lift them.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Tomato and chilli achar
• Clear vegetable broth
• Pickled radish

Storage & Reheating

Freeze uncooked on a tray for 2 months and steam from frozen, adding 4 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.