Vegan Momos With Spicy Sesame-tomato Sauce

by Agata
30 Pieces
2 hr 20 min

Don't you just love it when your dinner is delicious, healthy AND cute? If you do, I recommend trying these beautiful vegan momos!

They are dumplings, filled with a kale, carrot, and tofu filling, generously seasoned with ginger, onion, and garlic. Served with a spicy sesame tomato sauce.

I admit, making dumplings from scratch is not the quickest thing out there, but it is fairly straight-forward! Making the dumpling dough itself is super easy, and it won't take you long at all to prepare the filling and sauce. What does take time (and practice) is the folding.

I've tried multiple different folds and I have to admit, I still have a long way to go before they look as cute as I'd like them to be! Full disclosure, I did manage to make them absolutely gorgeous the first time around, but of course I didn't take a picture then, thinking if I managed now, it won't be a problem later...well, I was wrong. I will therefore not attempt to explain the folding patterns to you here. Any youtube video will do a much better job of it!

Don't get discouraged by this, though. I am very known for complete lack of artistic skills. I can make things delicious, that I am good at. Making things pretty is not my cup of tea icon

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Vegan Momos With Spicy Sesame-tomato Sauce
Recipe details
  • 30  Pieces
  • Prep time: 2 Hours Cook time: 20 Minutes Total time: 2 hr 20 min
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For the dumpling dough
  • 250g all purpose flour
  • 180ml water
  • 1tbsp sunflower oil
  • pinch of salt
For the filling
  • 40g kale, chopped finely
  • 50g carrot, peeled and grated
  • 80g firm tofu, crumbled
  • 30g onion, chopped finely
  • 20g butter
  • 1-2 large cloves garlic, crushed
  • 15g ginger, crushed
  • seasoning to taste - salt, pepper, coriander
For the sauce
  • 1can (240g) passata
  • 50g sesame seeds
  • 2 dried chilli peppers, or 2tsp chilli flakes (more to taste)
  • 1/2 lemon, juiced
  • 2tbsp soy sauce
  • 1 clove garlic
  • 15g ginger
  • 20ml coconut milk, or more to taste
For the dumpling dough
In a large bowl, combine flour and salt, and gradually pour in water and oil while mixing continuously
Knead for a few minutes until elastic and not sticky - you might need to add more flour or water, as it depends on the water hardness and type of flour you're using
Set aside at room temperature for 30 minutes
For the filling
Melt the butter over low heat in a small saucepan, then add onions and let them brown for a couple of minutes
Add the garlic, ginger, and seasoning
Combine the remaining ingredients and the seasoned butter in a bowl
For the sauce
Combine all ingredients in a blender until smooth
Add more coconut milk if desired, until you reach the right texture
Heat up in a medium saucepan until it bubbles up
Serve hot
Roll out the dough until fairly thin, and use a cookie cutter or a glass to cut out circles, about 8cm (3-3.5inches)
Fold the momos as explained more eloquently in any youtube video on dumpling-folding techniques.
Place in batches in a steamer basket or any steering set-up you have, and steam for 5-6 minutes
Serve with hot sauce
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