Veg Momos with Tomato Chutney

Ingredients

For 5 portions

• 🌾 300g flour
• 🥤 160ml tap water
• 🧂 5g salt
• 🏺 30ml sunflower oil
• 🥬 300g green cabbage
• 🥕 120g carrots
• 🧅 100g onions
• 🧅 40g spring onions
• 🧄 15g garlic
• 🪴 15g ginger
• 🥣 15ml soy sauce
• 🌿 1g black pepper
• 🍅 300g tomato
• 🌶️ 4g kashmiri chilli powder
• 🥣 10ml rice vinegar
• 🌿 10g fresh coriander

Method

1. Mix the flour with a pinch of the salt, 5 ml of the oil and the water to a firm, smooth dough. Knead for 5 minutes, cover and rest for 30 minutes.
2. For the filling, very finely chop the cabbage, carrot, onion and spring onions. Squeeze the cabbage hard in a clean tea towel to remove its water.
3. Heat 15 ml of the oil in a wok and stir-fry two-thirds of the garlic and ginger for 30 seconds. Add the vegetables and stir-fry over a high heat for 3 minutes, until just wilted. Season with the soy sauce, pepper and salt to taste, and leave to cool completely.
4. For the chutney, char the tomatoes in a dry pan or under the grill until blackened in places. Blend with the rest of the garlic and ginger, the chilli powder, vinegar, the rest of the oil and a pinch of salt.
5. Roll the dough into a long rope and cut into about 30 pieces. Roll each into a thin 8 cm round, thinner at the edges than the middle.
6. Put a heaped teaspoon of filling in the centre. Pleat the edge all the way round and pinch the top closed, or fold into a half-moon and pleat one side.
7. Line a steamer with oiled baking paper or cabbage leaves. Steam the momos in batches, spaced apart, over boiling water for 10 to 12 minutes, until the wrappers look slightly translucent.
8. Sprinkle with coriander and serve hot with the chutney.