I love little steamed dumplings with all their different types of fillings and sauces. These dumplings, also called ‘Momos,’ hail from Tibet and can have a wide variety of meat and veggie fillings. This recipe is vegetarian style with a mixture of beans, spices and tender veggies. The filling is seasoned with soy sauce, rice wine, garlic, and green chilies which help provide some heat. I chose a Chinese ‘Bao’ style dough for the wrapper which has a somewhat thicker consistency along with a little more sweetness. A word of warning, these dumplings are addictive and it was hard to stop eating them! Luckily, the recipe makes a lot of filling and enough for several days of Momos! The dumplings paired perfectly with the Tomato Chutney which was also out of this world.
Veggie Dumplings with Tomato Chutney Dipping Sauce
(Makes about 5-6 servings)
Printable Version
Ingredients:
- 30 oz, small white beans, washed and drained
- 4 cups cabbage, minced
- 3 cups carrot, grated and minced
- 5 green onions, chopped
- 1 green pepper, minced
- 4 cloves garlic, minced
- 2 inch knob ginger, minced
- 4 tbsp reduced sodium soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp olive oil
- 5 serrano chilies, minced
- 2 tbsp vegetable stock
- salt to taste
- 1 batch dough (recipe below)
- 1 batch Tomato Chutney
- 1 lime, juice for garnish (optional)
Directions:
- In a saute pan, heat the olive oil and add the ginger, garlic and green onion. Saute until fragrant about 2 minutes.
- Add the carrots, cabbage, green pepper, white beans, and serrano chilies.
- Stir in the soy sauce, rice wine vinegar, and vegetable stock and cook on medium heat until the veggies are tender, about 15 minutes.
- On a floured surface, roll the dough flat and thin and cut into circles about 4 inches wide, approximately.
- Place a tablespoon of filling onto each of the circles. With your fingers pinch the opposite sides of the circles and bring together, twisting slightly. Do this until all sides are brought to the center of the dumpling.
- Place the dumplings in a steamer and cook for about 5-10 minutes.
Dumpling Dough:
(Makes 12 Dumplings)
Printable Version
Ingredients:
- 1/3 cup water (lukewarm)
- 1/3 cup flour
- 1 package active dry yeast
- 2 teaspoons sugar
- 1 cup flour
- 3/4 cup cake flour or 3/4 cup flour -2 tablespoons
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 tablespoon oil
- 1/2 cup water (lukewarm)
- 1 teaspoon baking powder
Directions:
- Mix the water, flour, yeast, and sugar in a large bowl and let it sit for 30 minutes.
- Add the flours, baking powder, salt, sugar and oil.
- Mix while slowly pouring in the water until it just forms a dough.
- Knead the dough until smooth, about 3-5 minutes.
- Place the dough back in the bowl, cover with plastic wrap and let it rise for 3-4 hours.
- Sprinkle the baking powder over the dough and knead it well.