Momo: South Asian Dumplings With Apple Chutney

Momos are a type of dumpling native to South Asian countries like Nepal and Tibet. Similar to Japanese gyoza, they are traditionally filled with a mixture of meat and vegetables, but this version replaces meat with hearty beluga lentils, cabbage, and other vegetables. If you prefer crispy dumplings, try pan-frying them after they've been steamed and serve with the spiced apple chutney!

MOMO: SOUTH ASIAN DUMPLINGS WITH APPLE CHUTNEY [VEGAN]

INGREDIENTS

FOR THE DOUGH:

• 10.5 ounces type 0 flour (see notes)
• 1 1/4 cups rice flour
• 2 tablespoons rice starch or cornstarch
• A good pinch of salt
• Lukewarm water, as needed

FOR THE FILLING:

• Beluga lentils or other choice lentils, as needed (about 3 handfuls)
• About 5.3 ounces purple cabbage
• 2 medium-sized carrots
• 2 small leeks (including the green part)
• 2 small white turnips (or a piece of daikon)
• 2 tablespoons extra virgin olive oil
• 4 teaspoons Himalayan masala spice mix, sweet curry masala, or other masala mix
• 1 tablespoon coriander seeds
• 1 generous piece of fresh ginger root, or according to taste
• 1 bay leaf

FOR THE APPLE CHUTNEY:

• 14 ounces apples, cored (weight before coring)
• 7 ounces shallots
• 4 cardamom seeds
• 1 star anise
• 2 fresh red chilis
• 2 cloves
• 2 scant cups of good quality apple cider vinegar
• 1/2 cup brown sugar
• 1 tablespoon extra virgin olive oil
• 2 teaspoons Sichuan pepper or pepper of choice
• 2 teaspoons yellow mustard seeds
• 1/2 stick of cinnamon
• Salt, to taste

PREPARATION

TO MAKE THE DOUGH:

1. Sift the flours and mix them with the starch. Add the pinch of salt and then slowly start to incorporate the water. Work the mixture until you have a smooth, soft, elastic dough. Cover the bowl with a clean kitchen towel until ready to use.

TO MAKE THE FILLING:

1. Rinse the lentils under running water and then cook them according to package instructions with the bay leaf.
2. Finely grated ginger and cut the vegetables into small pieces vegetables with a knife or in a food processor. Grind or crush the coriander seeds.
3. In a wide shallow pan, heat the masala, ginger, and coriander with oil. Fry over medium heat, then add the vegetables and lentils. Salt and cook over high heat for a few minutes to evaporate the water released by the vegetables. Let them cool completely before using them to fill the dough.

TO MAKE THE CHUTNEY:

1. Peel the shallots and cut into slices. Cut the apples (no need to peel) and slice the chilis.
2. Put all the spices in a mortar or spice grinder (except the cinnamon) and grind into a fine powder.
3. Then, transfer the powdered spice mix to a non-stick pan and toast for a few minutes over high heat, stirring often with a wooden spoon to prevent them from burning.
4. In a thick-bottomed saucepan (preferably stainless steel), heat oil, add the prepared spices, and let them sizzle in oil for about a minute. Add the peppers, apples, and shallots. Salt lightly and add vinegar. Cover with a lid and cook over a gentle heat for at least an hour. Add sugar and finish cooking until the apples are soft. At this point, you can remove the cinnamon stick.

TO MAKE THE MOMOS:

1. On a floured surface, roll the dough out until it is about 1/10-inch thick.  Using a 3-inch pastry ring (or cookie cutter or the rim of a glass), cut discs in the dough.
2. Place a disc of dough in the palm of your hand and using a teaspoon, add filling to the center. Pinch the edges together, like a small bundle, and seal well. It is a good idea to keep the dough covered with a clean kitchen towel, to prevent it from drying out. Repeat until you are out of filling.
3. Dust the momos with rice flour and prepare your steamer basket. Line the basket with a large cabbage leaf, place the momos inside, and cook over medium heat for about 10 minutes
4. Remove from steamer and serve immediately with tamari for dipping and chutney on the side.

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