1h 35mVegetable Nepali Momo
Savory Nepali vegetable dumplings with homemade all-purpose-flour wrappers, a fixed-weight coleslaw filling, and spicy tomato dipping sauce. This vegan recipe yields 24 momos.
- Cuisine
- Nepalese
- Energy
- 460 calories per serving
- Protein
- 11.3 g per serving
- Carbs
- 77.6 g per serving
- Fat
- 10.6 g per serving
- Sodium
- 1517 mg per serving
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Cook this recipe
- all-purpose flour-2.25 cups
- water-0.67 cups
- canola oil-3 tbsp
- canned crushed tomatoes-15 oz
- bagged coleslaw mix-12 oz
- jarred minced garlic-2 tbsp
- jarred minced ginger-2 tbsp
- low-sodium soy sauce-2 tbsp
- fine salt-1.5 tsp
- garam masala-1.5 tsp
- cayenne pepper-0.5 tsp
- diced yellow onion-4 oz
Dice the yellow onion to 4 ounces if needed, then finely chop the 12-ounce bag coleslaw mix into small pieces for easier filling.
Keep the knife blade angled away from fingers while dicing and chopping.
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.
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.
Use caution with hot oil in the skillet to avoid splatter burns.
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.
Keep the immersion blender head fully submerged in the hot sauce to reduce splatter.
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.
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.
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.
Use oven mitts and open the steamer lid away from your face to avoid steam burns.
Serve all 24 momos hot with the tomato dipping sauce.
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