Vegetable Nepali Momo

Cuisine

Nepalese

Servings

4

Total time

1 hr 35 min

Prep

1 hr 5 min

Cook

30 min

Difficulty

hard

Ingredients

• 2.25 Cup all-purpose flour, divided - 2 1/4 cups (270 grams), 270 grams total; divided, with 2 tablespoons reserved for rolling.
• 1.5 Teaspoon fine salt, divided - 1 1/2 teaspoons (9 grams), 9 grams total; divided between dough, filling, and sauce.
• 0.67 Cup water - 2/3 cup (160 milliliters), 160 milliliters.
• 12 Ounce bagged coleslaw mix - 12 ounces (340 grams), 340 grams; finely chopped in the prep step for easier filling.
• 4 Ounce diced yellow onion - 4 ounces (113 grams), 113 grams; dice to weight if needed.
• 2 Tablespoon jarred minced garlic, divided - 2 tablespoons (30 grams), 30 grams total; divided between filling and sauce.
• 2 Tablespoon jarred minced ginger, divided - 2 tablespoons (30 grams), 30 grams total; divided between filling and sauce.
• 3 Tablespoon canola oil, divided - 3 tablespoons (45 milliliters), 45 milliliters total; divided between filling and sauce.
• 2 Tablespoon low-sodium soy sauce, divided - 2 tablespoons (30 milliliters), 30 milliliters total; divided between filling and sauce.
• 1.5 Teaspoon garam masala, divided - 1 1/2 teaspoons (3 grams), 3 grams total; divided between filling and sauce.
• 0.5 Teaspoon cayenne pepper, divided - 1/2 teaspoon (1 gram), 1 gram total; divided between filling and sauce.
• 15 Ounce canned crushed tomatoes - 15 ounces (425 grams), 425 grams.

Instructions

1. Prepare vegetables

   1. *Dice the yellow onion to 4 ounces* if needed, then *finely chop the 12-ounce bag coleslaw mix* into small pieces for easier filling.

2. Make and rest dough

   2. *Reserve 2 tablespoons flour* for rolling. Mix the remaining flour with *1/2 teaspoon salt* and the water, then *knead 6 to 8 minutes* until firm and smooth. Cover and *rest 30 minutes*.

3. Cook filling

   3. Heat *1 tablespoon canola oil* in a skillet over medium-high heat. Add the onion, coleslaw mix, *1 tablespoon garlic*, *1 tablespoon ginger*, 1/2 teaspoon salt, 1 tablespoon soy sauce, 1 teaspoon garam masala, and 1/4 teaspoon cayenne; cook *6 to 8 minutes* until wilted and *no liquid puddles remain*. Cool 10 minutes.

4. Make tomato dipping sauce

   4. Heat the remaining *2 tablespoons canola oil* in a saucepan over medium heat. Add the remaining garlic, remaining ginger, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon garam masala, and remaining 1/4 teaspoon cayenne; cook *30 seconds* until fragrant. Add the crushed tomatoes and remaining soy sauce, then *simmer 10 to 12 minutes* and *blend until smooth*.

5. Roll wrappers

   5. *Divide the rested dough into 24 equal pieces*. Using the reserved flour, *roll each piece into a 3 1/2-inch round*, keeping the centers slightly thicker than the edges.

6. Shape momos

   6. *Divide the cooled filling into 24 equal portions*. Place 1 portion in each wrapper, then *pleat the edges upward* and *pinch closed into a sealed purse shape*.

7. Steam momos

   7. Line the steamer with *perforated steamer parchment* or parchment cut with holes so steam can circulate, then arrange momos without touching. Steam over *rapidly simmering water* for *10 to 12 minutes*, until the wrappers are *firm and slightly glossy*.

8. Serve

   8. *Serve all 24 momos hot* with the *tomato dipping sauce*.