Vegetable Momo w/ Sesame Chutney
Makes 30-40 Appetizers
Ingredients
- 16 oz cabbage, finely chopped
- 4 oz cheddar cheese, shredded
- 1 oz black pepper
- 2 oz soy sauce
- small handful of whole leaves of fresh spinach
- ΒΌ cup carrots, grated
- 5 spice blend (ground fenugreek, fennel, mustard, cumin & sesame seeds)
- pinch of turmeric powder
- pinch of salt
- vegetable oil to coat saute pan
- momo wrappers (can be found in Asian markets)
- water
Sesame Chutney
- 2 medium tomatoes, halved & quartered
- 3 chili peppers, sliced
- 1 oz sauteed sesame seeds
- 1-2 ginger slices
- 10 pieces of garlic, chopped
- salt to taste
- 1 oz fresh lemon juice
- 1 oz vegetable oil
Special Equipment
- blender
- steamer basket
How-to
Make the Filling (Stuffing)
- Coat a pan with oil and it allow to get hot
- Sprinkle in some 5 seed blend (ground fenugreek, fennel, mustard, cumin & sesame seeds). Add a pinch of turmeric powder and a pinch of salt
- Add chopped cabbage and saute ingredients for 3 minutes, then allow to cool down and place in a large bowl
- To the bowl, add carrots, cheese and spinach. Season with soy sauce, a pinch of black pepper, and mix well to combine all ingredients
Fill the Momo Wrappers
- Moisten wrappers with water
- Place filling in the middle of a wrapper
- Bring edges together and pinch a few times to close
Cook the Momos
- Brush steamer pan lightly with oil to prevent sticking
- Arrange momos on a perforated steamer basket, not touching each other (momos will swell during steaming), place steamer over a pot of boiling water, cover and steam 5-7 minutes
Prepare the Sesame Chutney
- In a saute pan, add ginger, garlic, chili peppers and tomatoes. Drizzle with vegetable oil and roast over high heat for 2-3 minutes
- Let rest 5-6 minutes
- Place in a blender and puree until creamy
- Place in a small dipping cup or gravy boat