Momos

Ingredients

• Red cabbage

  Red, raw

  ½ head, medium or 420g

• Carrots

  Raw

  1 large or 72g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Wheat flour

  Whole-grain

  1 cup or 120g

• Water

  Plain, clean water

  1 cup or 237g

• Salt

  Table

  1 tbsp or 18g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Garlic

  Raw

  1 clove or 3g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Mushrooms

  Portabella, raw

  1 mushroom, whole or 84g

Directions

1. It’s an easy recipe, using just flour, salt, water, and a little oil. The oil makes the dough more supple and helps keep it from drying out.
2. Usually the dough comes together in just 5 minutes, then stick it back in the bowl and cover with a damp kitchen towel. The damp towel keeps the dough fresh and hydrated. Let the dough rest for at least 30 minutes, but you can also make it a couple of hours in advance.
3. First shred your cabbage. I found this to be a bit of a pain on a box grater, and recommend if you do so, don’t cut the cabbage first but instead keep the entire head intact while you shred.
4. Add the cabbage and carrots to a large mixing bowl and toss in thinly sliced scallions. Add the 2 teaspoons of salt and toss everything to combine.
5. Let the vegetables sit for 5-10 minutes, which gives the salt a chance to release the water in the cabbage. Then squeeze out that water.
6. Next we add the remaining ingredients to the filling: ginger, garlic, and cilantro are the only spices we need here. Well, along with a generous addition of freshly ground black pepper.
7. I divide the dough into two pieces and roll out a large thin sheet of dough. Then I take a biscuit cutter (but any round cookie cutter, an overturned glass, or a properly sized lid can be used) to cut out large circles. You want 3 1/2″ to 4″ circles.
8. Add about 1 tbsp of filling to center of the dough, then using the thumb and pointer finger of your dominant hand to flute the dough and pinch it together.

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