Vegetarian Momos

Momos (dumplings) were always a special treat in our household. Learn more about the history of momos. Check out this vegetarian version below, courtesy of my mother.

What you need:

• 1/2 cup mushrooms, chopped
• 1/2 cup cabbage, chopped
• 1/2 cup fresh cauliflower, chopped
• 2 cups spinach, chopped
• 1/2 cup white onion, chopped
• 1/8 cup green onion, chopped
• 1/2 teaspoon fresh ginger, minced
• 1/8 cup cilantro leaves, chopped
• 1/2 teaspoon fresh garlic, diced
• 1/2 teaspoon salt
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon red pepper powder
• 1 teaspoon vegetable oil
• 1 egg
• Gyoza/potsticker wrappers [so you do not have to make the dough by hand].

Directions:

1. Process the mushrooms in a food processor.
2. Sauté the processed mushrooms until browned (this helps to dry them out).
3. Process the cabbage and cauliflower.
4. Combine the mushrooms, cabbage, cauliflower, spinach, all onions, ginger, garlic, cilantro, salt, coriander, cumin, red pepper, vegetable oil, and egg. This is your filling.
5. Add water to a large pot with steamer basket. Let water boil.
6. Lay out gyoza/potsticker wrappers and add about 1-2 teaspoons of filling to the center of each wrapper as shown. There should be empty space around the circumference, which you will need to close the wrapper. While you do not need to drain the juices, avoid adding too much of them as they will spill out.
7. Grab edges of wrapper and bring them to the center. Pinch in the middle to close and then twist.
   
   
   [There is a whole art to this but I am sharing my quick and easy way. See this blog for some great instructions.]
8. Once you have enough to fill your steamer basket, add them and cover. Steam for approximately 15 minutes, until cooked.
9. Serve and enjoy! Pairs well with Tomato Mint Chutney (recipe here).