Sikkim Momo Vegetable Cabbage Potato Cheese Steamed Dumpling

Method

1. 1

   Make the dough: mix flour and salt. Add warm water gradually and knead 8 to 10 minutes until smooth and elastic.

2. 2

   Cover with damp cloth. Rest 30 minutes.

3. 3

   Make the filling: place finely shredded cabbage in a bowl.

4. 4

   Sprinkle 1/2 tsp salt and let sit 5 minutes. Squeeze firmly to remove all excess water. Mix the squeezed cabbage with mashed potato, crumbled paneer, finely chopped onion, grated ginger, minced garlic, green chillies, fresh coriander, soy sauce, salt and black pepper. The filling must be completely dry.

5. 5

   Divide dough into 24 balls. Roll each into a thin circle 8 cm wide — edges thinner than the centre.

6. 6

   Place 1 heaped tbsp filling in the centre.

7. 7

   Pleat and seal the top firmly — fold the edge in small overlapping folds, pinching each fold to seal. Or use any dumpling fold you know.

8. 8

   Set up a steamer lined with oiled parchment or cabbage leaves.

9. 9

   Place momos with space between them.

10. 10

    Steam on medium-high heat for 12 to 14 minutes until the wrappers are firm and translucent.

11. 11

    Serve hot with tomato chilli chutney.