240 g (2 cups) all-purpose flour (or maida Indian flour)
160-170 ml (1/2 cup + 3 tbsp) boiled hot water
1 Tbsp olive oil
2 pinches of salt
3-4 cups of cabbage, chopped
1/2 carrot, chopped
1 large onion, chopped
1 clove of garlic
1/2 red/green chilli pepper
1 tsp corn starch
1-2 Tbsp water
2-3 Tbsp soy sauce
2 pinches of salt
Handful of fresh coriander and parsley
Spring onion, to taste
For the dough:
In the medium bowl, mix the flour, salt and olive oil. Add hot water to knead into semi-soft dough. Knead the dough with spoon to develop the gluten well. Rest for at least 30 min.
For the filling:
Heat ghee butter or plant-based oil in a pot. Put in the chopped onion and carrots and lightly sauté for about 3 minutes.
Then, add chopped garlic and green chilli pepper, stir fry at high heat for about 1 minutes. Add cabbage, some water (abbot 70 ml) and cook for about 10 minutes until soft.
After that, mix 1 tsp of corn flour with some water (~1-2 tbsp) and pour in the slurry into the mixture.
Add 2-3 soy sauce and 2 pinches of salt. Mix and stir fry well while tossing to remove more water. Turn off the heat.
Finally, mix in the chopped coriander, parsley and a handful of spring onion to the cabbage, mix well. Set aside to cool.
Dust the working surface with some cornflour. Roll the portioned dough gently into a thin circle.
Hold the dumpling wrapper with your left hand. Take the fork with your right hand, take about one and half forks (about 2 teaspoons) of the filling and place it in the center of the dumpling wrapper. Fold the wrapper and pinch the edge of wrapper so it sticks together. Or continue pinching along the disc edges until you have something that looks like an open “tiny sachet bag”. Pinch and twist the opening of the “sachet” edges to seal the momo into a baozi-like dumpling.
Put the momos over the steamer and steam with the cover on for 10-15min
If you don’t have a steamer, you can also use a pot. Fill a medium – pot with one-third water and cover it with aluminum foil. Using a toothpick poke tiny holes in the foil. Bring water to a boil over medium-high heat. Reduce the heat to medium – low. Grease the aluminum foil with sunflower oil and arrange the dumplings on top, cover and let cook for about 15 minutes.