Vegetable Momo

Instructions

1. Prepare the dough
   In a large bowl, mix flour and salt. Gradually add water while kneading until a smooth, firm dough forms. Cover with a damp cloth and let rest for 30 minutes.
2. Make the filling
   Heat oil in a pan over medium heat. Add onions, garlic, and ginger, sautéing until fragrant. Add all vegetables, cumin, salt, and green chilies. Cook for 5-7 minutes until vegetables soften slightly. Stir in cilantro and set aside to cool.
3. Roll the dough
   Divide the dough into small balls (about 24). On a floured surface, roll each ball into a thin 3-inch circle, keeping the center slightly thicker than the edges.
4. Form the momos
   Place a tablespoon of filling in the center of each dough circle. Fold and pleat the edges together, pinching to seal completely. There are various folding techniques—the most common creates a half-moon shape with pleated edges.
5. Steam the momos
   Line a steamer basket with cabbage leaves or parchment paper. Arrange momos inside, leaving space between each. Steam for 10-12 minutes until the dough becomes translucent and firm.
6. Prepare the dipping sauce
   While momos are steaming, blend 4 tomatoes, 2 cloves of garlic, 1 green chili, and a pinch of salt. Heat 1 tablespoon oil, add 1/2 teaspoon cumin seeds, then pour in the blended mixture. Cook for 5 minutes until slightly thickened.
7. Serve hot
   Transfer steamed momos to a serving plate and serve immediately with the spicy tomato dipping sauce. Garnish with fresh cilantro if desired.