Tibetan Momo Dumplings with sweet chili with toasted spice
- 400 g potatoes 100 g cabbage 1 small carrot 1 tbsp vegetable oil 1 pinch of salt, plus more to adjust 1 tbsp Kato Sweet Chilli with Toasted Spices, plus more to serve 50 ready made round dumpling wrappers Flour to dust
- 100g cabbage
- 1 small carrot
- 1 tbsp vegetable oil
- pinch of salt
- 1 tbsp Kato Sweet Chilli Relish (per serving)
- 50 ready made dumpling wrappers
- flour to dust
Makes 50 dumplings
Wash and cook the potatoes, then peel and mash in a large bowl. Set aside.
Wash the cabbage, peel the carrot, and then chop into very small pieces (you can use a food processor).
Heat the oil in a frying pan and gently sauté the cabbage and carrot with a pinch of salt until tender (about 2–3 minutes). Remove from the heat and mix with the mashed potatoes, adding one tbsp of Kato Sweet Chilli with Toasted Spices and adjusting with salt according to taste.
Place the dumpling wrappers on a clean working surface, working with 4 or 5 at the time (keep the other dumpling wrappers in their containers or they will dry out). Wet the borders of each dumpling pastry with a little water, and then place about one tsp of this filling on each one. Gently fold the dumplings into a half moon shape, squeezing all the air out with your fingers and pinching the borders well to seal them. Continue until you have made all the dumplings and then arrange them on a tray dusted with flour until it is time to cook.
Before serving cook the dumplings in simmering water until they rise to the surface of the water (approximately 2 minutes). Lift with a slotted spoon and place on a serving dish. Serve immediately with a dipping bowl of Kato Sweet Chilli with Toasted Spices on the side.