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

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.