The Whole Food Plant Based Cooking Show
Plant-Based Tibetan Momos
Calories: 335kcal
We discovered Tibetan Momos while during our stay in Toronto and I have been working on this whole food plant-based version ever since! The rich spicy sauce and pillowy momo dumplings are such a wonderful cultural experience to share with your loved ones.
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Ingredients
Sauce
- 2 roma tomatoes chopped, or 14 ounces canned, diced tomatoes
- ⅓ cup red onion chopped
- 3 cloves garlic
- 1 tsp ginger minced
- 1 red chili dried, or 2 if you like it really spicy, or 1 tsp chili powder
- ¼ cup toasted sesame seeds
- 1 tbsp soy sauce low sodium
- 1 tbsp lemon juice
- ½ tsp turmeric
- ½ tsp cracked pepper
- ½ cup vegetable broth low sodium
Dough
- 2 cups whole wheat flour or regular white flour
- ½ cup water
Momo Filling
- 2 cups vegetable broth low sodium
- 1 cup water
- 2 ½ cups cabbage finely grated
- 1 carrot finely grated
- ½ cup scallions chopped small
- ⅓ cup red onion finely grated
- 2 cloves garlic minced
- 2 tsp ginger finely grated
- 2 tbsp dark miso
- 2 tbsp lemon juice
- ½ tsp cracked pepper
- ¼ cup broccoli sprouts optional, chopped
Instructions
Sauce
- Add all of the ingredients to a blender and blend until smooth.
- Pour into a saucepan and cook on low heat until it is reduced and thickened to your liking.
Dough
- Add the flour to a mixing bowl and add in a bit of water at a time, mixing until you have a very firm dough. You may not need to use the whole amount of water. Knead for 5 minutes, place dough ball back into the bowl, cover with a damp cloth and let it rest for 30 minutes.
Filling
- Add the vegetable broth and water to a saucepan and bring it up to a boil.
- Add the cabbage, carrots, scallions, red onion, garlic and ginger to the pot and cook for 3 minutes.
- Place a wire strainer over a bowl and pour the mixture into it to drain off all of the liquid. (You can save this liquid in the fridge or freezer to use as broth for a soup or sauce)
- Place drained mixture into a bowl and stir in remaining ingredients. Then place it in the fridge to completely cool.
Assembly
- Once it has been 30 minutes for the dough to rest and the filling is completely cool, now we are ready to make the momos.
- Roll the dough into a uniform rope on a clean countertop with your hands and cut it into 14 uniform sized pieces.
- Place pieces under a slightly damp cloth so that they don't dry out.
- Take one of the pieces of dough and roll into a ball. Press the ball flat on the countertop. Using a small rolling pin or dowl, hold one edge of the flattened ball with one hand while rolling the rolling pin or dowl in from the outside edge toward the center. Keep repeating this motion while rotating the dough until it is about 4 inches wide. This creates a very thin outside edge and a thicker center which is necessary for making these round shaped momos. (Alternatively you can roll all of the dough out and cut out 4 inch circles to make into crescent shaped pockets like pot stickers)
- Take your rolled out dough and place it in the palm of your left hand. Place a spoonful of filling onto the center of the dough.
- Using your thumb and index finger of your right hand, pinch together a little edge of the dough and then with your index finger gathering a bit more dough and pinching it towards your thumb while rotating the dough, pressing the filling down lightly with your left thumb as you rotate to keep it in the center. Continue pinching and rotating until you meet the beginning crimp and gently twist to make sure it is completely enclosing the filling.
- Continue making each momo and place them onto a piece of parchment paper and cover with a towel.
- Place finished momos onto a parchment lined steamer tray over a pot of boiling water, making sure the water level isn't touching the bottom of the steamer tray. Cover with a lid and steam for 10 minutes (12 if using white flour dough). You may have to do them in batches depending on the size of your steamer set up.
- Ladle a spoonful of sauce onto a shallow bowl or dish and place a few of the finished momos into the sauce.
- Optional: Sprinkle on some red pepper flakes if you want more spice.
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Nutrition
Calories: 335kcal | Carbohydrates: 60g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 630mg | Potassium: 643mg | Fiber: 11g | Sugar: 6g | Vitamin A: 3102IU | Vitamin C: 47mg | Calcium: 174mg | Iron: 5mg
