Vegan Dumplings

Steamed Momo Dumplings

Warning: These vegan dumplings could cause a riot. Originally from the Himalayan regions across from Tibet, Momo dumplings have been adopted and re-incarnated in true Indian fashion to delight the palate of a spice hungry nation. One portion is never enough so queue in an orderly fashion and try not to cause a riot.

Makes up to 30

675g plain flour
Salt
500ml water

Filling

750g veggie mince (or chicken mince for a meat option)
2 tbs finely diced onion
1 tsp salt
2 tsp minced ginger
1 tbs light soy sauce
1 tsp hot sauce
2 tbs grated carrot

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How To Make Steamed Momo Dumplings

Mix the flour, salt and water to make a stiff paste, roll out on thinly on floured surface. Using an 8cm pastry cutter/rim of a cup, cut out 30 momos rounds and set aside.
For the filling put all the ingredients in a bowl and combine.
Now cook the mix in a frying pan for 3-4 minutes over a medium high heat until thoroughly cooked (longer for chicken mince) Allow to cool.
Spoon some of the mix into the centre of each momo round, then fold over the excess pastry to make a little circle and pinch the edges with some water to seal them. Pleat the edges.
Place the momos on an oil greased steamer tray and fill the steamer pan with a couple of glasses of water and steam for 20 – 30 minutes until the pastry is transparent, shiny and slick but not sticky.
Serve with momo chutney.

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Steamed Momo Dumplings

Warning: These vegan dumplings could cause a riot. Originally from the Himalayan regions across from Tibet, Momo dumplings have been adopted and re-incarnated in true Indian fashion to delight the palate of a spice hungry nation. One portion is never enough so queue in an orderly fashion and try not to cause a riot.

Makes up to 30