1/2 cup (45g) thinly sliced scallions, white and green parts
2 tsp salt, more to taste
1 tbsp minced ginger
3-4 cloves garlic, minced
1 turnip shredded
1/4 cup minced cilantro (omit or sub for flat leaf parsley if you have cilantro haters at home like I do)
4 oz extra firm smoked tofu, crumbled
1 tsp ground black pepper
2 tsp toasted sesame oil
One package dumpling skins if you are lazy like me and can’t be bothered to make the dough.
Mix shredded cabbage, carrots, onion and turnips in a large mixing bowl. Add the salt and toss to combine. Let the mixture sit for 5-10 minutes, then squeeze out extra water from the cabbage. You can do it easily in a thin tea towel, nut milk bag, muslin or layered cheese cloth.
Dump out the water and add the vegetables back into the mixing bowl. Toss with the ginger, garlic, cilantro tofu, black pepper, and oil. Taste and add salt if needed.
Sauté (or airfryer, microwave, or cook in some other way) until softened.
Add minced green onions at the end after cooking the rest of the filling.
Taking one sheet of dough at a time, place it in the your hand. Put about 1 tablespoon of filling in the center of the dough, then fold and pinch the dough together to form a round momo.
Place finished dumplings on a lightly oiled plate and repeat with the remaining skins.
Prepare a steamer pot, filling it with water and bringing it to a boil over medium-high heat. Place momos on a lightly greased steamer basket, leaving space between each dumpling. Steam for 12 minutes, or until the dough is not sticky and looks shiny. Freeze the dumplings you don’t want to cook now.
Serve the dumplings warm with chutney. Leftover dumplings can be reheated by steaming them again.
2 tsp sesame oil
2 cloves garlic
1/2″ piece of ginger, I grated mine from the freezer
3 tbsp sesame seeds
1 red onion
1 peeled tomato with the juice from the rest of the can
2 fresh tomatoes
2 tbsp soy sauce
1/4 cup freshly squeezed lemon juice
Water if needed
Salt to taste
Heat the oil in a skillet over medium. Add the garlic and ginger and cook until fragrant, about 1-2 minutes. Add the sesame seeds and toast for about 1 minute.
Add the onion and habaneros to the skillet and sauté until soft, about 4 minutes, then add the canned and fresh tomatoes. Cook until soft and juicy, about 5 minutes.
Transfer the mixture to a blender, add the soy sauce, lemon juice, and water and blend until smooth. Taste and add salt if desired. Use immediately or allow to chill in fridge.