Momo - Are they South Asia’s Best Dumplings?

Grate the carrots, finely shred the cabbage, dice the onion, grate the ginger and garlic, and finely chop the green chilies.

Heat a frying pan over medium heat and add a little neutral-flavored oil. Once hot, add the diced onions and a pinch of salt, then sauté.

Once the onions have sautéed a bit, add the grated garlic, ginger, and chopped green chili. Cook for another minute.

Add the shredded cabbage and grated carrot to the pan. Sauté for 4-5 minutes to cook down the vegetables and evaporate the water.

Season the vegetable mixture with more salt and fresh black pepper. Continue to cook for a total of about 7 minutes.

Remove the cooked vegetable filling from the pan and spread it on a large plate to cool down completely before making the dumplings.

In a pan, add about a cup of water, a handful of dried chilies, and turn the heat on.

Dice five tomatoes and add them to the pan along with chopped coriander root, grated ginger, and six peeled garlic cloves.

Add soy sauce, vinegar, and brown sugar to the pan. Stir everything together and let it simmer for 6-7 minutes until the tomatoes start to break down.

Pour the mixture into a jug and blend until smooth using an immersion blender. Taste and season with a pinch of salt if needed.

Pour the finished chutney into a serving bowl and let it cool to room temperature.

In a mixing bowl, combine about two cups of all-purpose flour and a pinch of salt.

Gradually add water and a little bit of vinegar, mixing with your hand until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for about 10 minutes until it becomes a smooth and tight ball.

Place the dough back in the bowl, cover it with a tea towel, and let it rest for 30 minutes.

In a bowl, combine chicken mince, finely chopped spring onions, and finely chopped green chilies.

Grate in five cloves of garlic and a thumb-sized piece of ginger.

Season the chicken mixture with sugar, ground cumin, white pepper, soy sauce, salt, and optionally, a pinch of MSG.

Mix all the ingredients together thoroughly with your hands or a spoon.

Take the rested dough, cut it into four pieces, and roll one piece into a long log.

Cut the log into 2cm thick discs. Place the discs in a floured bowl to prevent sticking.

Take a disc, flatten it with your palm, and roll it into a thin, round wrapper using a rolling pin.

For vegetable momo, place a spoonful of the cooled vegetable filling in the center of the wrapper. Fold by gathering and pleating the edges in a circular motion, forming a pouch. Pinch and twist the top to seal.

For chicken momo, place the filling in the center, fold the wrapper in half, pinch the middle, and then create pleats along one side, pressing them against the other flat side to seal, similar to a gyoza.

Place the assembled momos in a steamer basket lined with paper, leaving space between them.

Bring a large pot of water to a rapid boil. Place the steamer baskets on top, cover, and steam for 8-10 minutes.

The momos are done when the skin is slightly translucent and firm to the touch. Serve immediately with the tomato chutney.