Veg Momos (Nepali-style steamed dumplings) with Spicy Chutney

Instructions

1. Make a smooth dough with flour and water and let it rest.
2. Pulse onion, garlic, ginger, mushroom, and cabbage in a chopper until finely minced.
3. Add grated tofu and paneer (or 350g tofu for vegan option), turmeric powder, cumin-coriander powder, salt, and olive oil to the minced vegetables. Mix well to combine for the momo filling.
4. For the chutney, sauté tomatoes, onion, garlic, ginger, and green chilies in 1 tbsp olive oil until softened.
5. Once the sautéed ingredients have cooled, blend them with peanuts, sesame seeds, salt to taste, and 4-5 tbsp water until a smooth chutney is formed.
6. Roll the prepared dough thin, cut into circles, place about 1 tbsp of filling in the center of each circle, and fold into your desired momo shapes.
7. Steam the momos in an oiled momo steamer for 6–7 minutes until they are cooked through and tender.
8. Serve the hot steamed momos immediately with the spicy tomato-sesame-peanut chutney.