Crispy Saucy Pan-Fried Dumplings with Soy-Sesame Glaze | Tofu-Paneer Momo

Instructions

1. In a bowl, gradually mix all-purpose flour with water, kneading until a smooth dough forms. Cover and let it rest for 20–30 minutes.
2. In a large bowl, combine the finely chopped onion, minced garlic, grated ginger, minced mushrooms, and minced cabbage. Add the grated or crumbled tofu and paneer. Toss in turmeric powder, cumin-coriander powder, and salt. Mix well. Optionally, add a little olive oil.
3. Roll small portions of the dough into thin circles. Place a spoonful of the prepared filling in the center of each circle and fold into desired dumpling shapes.
4. Heat 1 tsp oil in a pan over medium heat. Place the shaped momos in the pan and cook one side until golden brown, about 2–3 minutes. Flip the momos, add 5-6 tbsp water to the pan, cover, and cook for another 3-4 minutes until the momos are cooked through and the water has evaporated.
5. While momos are cooking, prepare the sauce: In a small bowl, mix 2 tbsp olive oil, soy sauce, ketchup, hot sauce, roasted sesame seeds, chili flakes, and 2-3 tbsp water. Once momos are cooked, pour the sauce over them in the pan and toss gently to coat.
6. Garnish with chopped spring onions and serve hot.