Whole Wheat Tofu Paneer Mushroom Momos

Instructions

1. Knead the dough for 7–8 minutes until smooth. Let it rest, which is crucial for rolling.
2. While the dough rests, chop the vegetables. Mix the filling ingredients and 'bloom' the spices with hot olive oil.
3. For the chutney, sauté cherry tomatoes and Schezwan peppers (Timur). Let them cool while you wrap the momos, then blend with roasted peanuts and sesame seeds.
4. Roll wrappers to 3–3.5 inches in diameter and 1mm thickness, ensuring edges are thin and centers are thick.
5. Use the 'Leaf Fold' technique: pinch one corner, fold inward, and repeat to create an elegant sea shell look.
6. Steam momos for approximately 8–10 minutes, or until steam releases heavily from the sides and the momos appear shiny.
7. For freezing, place the remaining uncooked momos on a tray and flash freeze for 1 hour before transferring them to a bag to prevent sticking and tearing.