Vegan and gluten-free steamed momos! A dish inspired by my time traveling in Nepal. These momos are similar to dumplings - filled with a tofu and vegetable mixture. It's a filling and tasty main dish or share among friends. Dip in this sweet and spicy tomato chutney (recipe included) or tamari sauce! Your body will thank you for this gluten-free alternative without losing the love of traditional momos.
Vegan I Gluten Free
Serves: 6 - 8 momos
Time: 45 minutes
1/2 cup rice flour
1/2 cup tapioca flour
1/2 cup oat flour
1/2 tsp. salt
1 tbsp. olive oil
3/4 cup boiling water (note: pour slightly less and add the remainder slowly as needed)
1 clove garlic, minced
1/2 yellow onion, diced
1 -2 inch piece ginger, grated
1/2 large carrot, grated
1/2 small head green cabbage, sliced thin & chopped
4 ounces tofu, crumbled into pieces
1 tbsp. tamari sauce
1/2 tsp. curry powder
Salt & pepper to taste
1 spring onion, chopped
2 dried chilies
3 cloves garlic
1 tsp. maple syrup or honey
1/2 tsp. vinegar
1/4 tsp. salt
Bring a small pot of water to a boil.
To make the dough, add all the dry ingredients to a bowl and mix to combine. Add the olive oil and stir. Using the boiling water, slowly pour most, but not all, of the 3/4 cup water into the bowl, beginning to knead the dough with your hands (careful not to burn your fingers!). Adjust the consistency by adding the remainder of the water or more flour as needed. Knead the dough for 1 -2 minutes, until combined, smooth, and elastic. Cover with a breathable cloth and let rest 15 minutes. Set aside.
To prepare the filling, chop and grate the veggies. Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the garlic, onion and ginger, sauté 1 -2 minuets, until fragrant.
Stir in the grated carrot and cabbage. Cook 3 - 5 minutes, until beginning to soften.
Use your hands too break the tofu into crumbles, adding it to the skillet. Stir in the tamari sauce and spices. Cook an additional 4 -6 minutes, until the flavors have melded. In the last minute or so, stir in the spring onions. Turn off the heat and set aside.
To assemble the momos - prepare a clean flat surface sprinkled with rice flour to prevent sticking. Break the dough into 6 - 8 small balls, about the size of a small lemon. Use a rolling pin or jar to spread each ball into a thin, flat circle.
Working one at a time - use a spatula to help gently remove a flat circle from the surface. Hold it in the palm of your hand and carefully spoon ~1- 2 tbsp. of the filling into the center. Pinch the edges together and closed. You can then make small 'pinch and folds' around the edges for a nice appearance.
Continue the process until all the dough has been used. Store extra filling in the fridge 1 -2 days.
Prepare 3 - 4 inches of water in a steamer pot. Rub the steamer rack with just a little bit of coconut oil to prevent sticking. Place the momos in the steamer in a single layer. Steam for 12 - 15 minutes, until the outside is smooth and glossy.
While the momos steam prepare the spicy chutney dipping sauce! Add the tomatoes and dried chilies to a small sauce pan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 5 - 7 minutes, until the tomato skin is soft and beginning to peel. Strain the water and carefully peel the skin from the tomatoes. Add all the ingredients to a food processor or blender and mix until smooth! Note: For less spice, wear gloves and remove the seeds from the chilies; or omit the dried chilies and substitute 1/4 tsp. dried red chili flakes to the processor.
To assemble the dish add the momos to a plate and sprinkle with sesame seeds. Serve with your tomato spicy chutney and a side of tamari sauce or coconut aminos.
Enjoy warm! Store leftovers in the fridge 1 -2 days!