Boiled Cabbage-Filled Dumplings in a Light Vegetable Broth

Name: Boiled Cabbage-Filled Dumplings in a Light Vegetable Broth (Momos)
Yield: Makes 24 Dumplings (Serves 8)
Cuisine: India
Ingredients: 2 teaspoons coarse kosher or sea salt; ½ cup finely chopped fresh cilantro leaves and tender stems; 2 teaspoons shredded fresh ginger; ½ teaspoon ground turmeric; 1 teaspoon coarse kosher or sea salt; About ¾ cup boiling water; 3 cups shredded green cabbage; 4 fresh green Thai, cayenne, or serrano chiles, stems removed, finely chopped (do not remove the seeds); 2 cups unbleached all-purpose flour; 1 large tomato, cored and cut into ½-inch cubes; 1 teaspoon English-style Madras curry powder; 4 scallions (green tops and white bulbs), thinly sliced; 2 tablespoons canola oil; 1 small red onion, finely chopped; 4 fresh green Thai, cayenne, or serrano chiles, stems removed, thinly sliced crosswise (do not remove the seeds); 4 cups vegetable stock or water; ¼ cup finely chopped fresh cilantro leaves and tender stems

Momos

Preparation info

Makes 24 Dumplings (Serves
8
)

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Nepalese and Tibetans savor momos with the same fervor that the northern Chinese do with their dumplings. Most momos swell with spiced ground meat and float in meaty broths. I love this vegetarian version, and I serve it more as a substantial soup course. I do admit that the night I made this, it was my only offering for dinner and no one complained. I pan-fried the leftover dumplings (see Tips) the next day for a midmorning snack.

Ingredients

Asia
India
Snack
Stock
Starter
Vegan
Spicy

Ingredients

Method