I grew up eating pierogi, traditional Polish dumplings. Recently, I discovered a Nepalese variety called momos, these lightly spiced vegetable filled dumplings may well be my new favourite. Here is the recipe I have been perfecting. They are great to share with friends and family. Enjoy!
Makes: 48 dumplings
PREP AND COOKING TIME: 60 MINUTES
SKILL LEVEL: medium
For the dumpling dough:
2 cups all purpose flour plus extra for rolling
2 tablespoons oil
2 teaspoons salt
2 cups lukewarm water
For the filling:
1 onion, finely chopped
2 large potatoes, cubed
3cm piece of fresh ginger, chopped
1 medium carrot, chopped
6 leaves of cavolo nero or small cabbage of your choice
1 teaspoon ground turmeric
1 teaspoon ground coriander
salt and pepper
Make the dumpling pastry by kneading all of the ingredients together until it forms a soft, elastic dough. If the dough feels too dry add more water but be careful not to add too much.
Wrap the dough in cling film and allow to rest for 30 minutes in the fridge.
While the dough is resting, make the filling. Sweat the onions in coconut oil, add the dried spices, then the potatoes. Once the potatoes are tender add all of the other vegetables. Once the veg is cooked, season with salt and pepper, put aside to cool.
Take the dough out of the fridge. Flour a clean surface, roll the dough out thinly – 2-3 millimetres.
Using a 10 cm round cutter, cut the dough into discs. Place a teaspoon of the filling on all the dough circles before folding.
With clean, dry hands, fold the dough over the filling to create a half-moon shape. Press the edges together, if the pastry is a little dry use a damp pastry brush to help the edges stick together.
Place the dumplings in a steamer (line it with some parchment or grease the base so that they don’t stick) and steam for about 5 minutes until done.
After steaming you may want to fry them in some coconut oil until crispy. They are great either way.
Serve with sweet chilli sauce, tamari soy and spring onion dip or even the dressing from super green bowl recipe.