Vegan Momos With Spicy Sesame-tomato Sauce

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

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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

Assemble

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