Jhol Momo (Himalayan Dumplings)


Momo filling
1 1/2 c cooked lentils
1 T canola oil
1 shallot, chopped
2 t coconut aminos

1/2 c walnuts
1/2 cup green onion, finely chopped
1 tomato, rough chopped
handful cilantro
2 cloves garlic
1 inch fresh ginger
1/4 t nutmeg
1/2 t turmeric
1 T curry powder
1 red chile, seeded
salt and pepper

vegan dumpling wrappers, thawed

Heat oil in skillet and saute shallot until translucent, then add lentils and coconut aminos, cook for a couple minutes, then remove from heat.
whir walnuts in food processor until you have “grounds” size pieces, then add lentils, remaining ingredients, and pulse. you want a ground beef type of consistency.

2 T White Sesame seeds
1 t cumin seeds

1 T canola oil
1 inch chunk ginger, roughly chopped
4 cloves garlic, roughly chopped
1 red chile, chopped
10-12 roma tomatoes, halved
1/3 t Cinnamon
1 clove
1/3 t ground Szechuan pepper
1 T turmeric
3 c water
Juice of 1 Lemon
2 t Sugar
1 T salt, plus more to taste
Black pepper
Handful fresh cilantro

Toast sesame seeds and cumin seeds together in a shallow pan, then transfer to a bowl.
heat oil in a large wok, add ginger, garlic and chile and saute until fragrant.
add tomatoes and spices and heat until tomatoes just start to break down and spices are fragrant, then add water
add sesame seed mix, lemon, salt, sugar, and pepper, cover and simmer for 20-25 minutes.

Meanwhile, make your Momos. place a teaspoon of filling in your wrapper, then fold and pinch closed. Place on a plate until all dumplings are made. bring steamer to a boil.

Return to your sauce, remove from heat, and use an immersion blender to blend your sauce to smoothness. add cilantro and blend a bit more. adjust salt/sugar if needed.

Steam dumplings for 10 minutes each batch. serve in a pool of glorious sauce.

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