Anti Inflammatory Vegan Tibetan Momos
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Learn more →Ingredients
4 servings
For the dough
- 2 cups all-purpose flour
- ½ tsp salt
- ¾ cup warm water, plus more as needed
For the filling
- 8 oz firm tofu, pressed and crumbled
- 2 cups green cabbage, finely shredded
- 3 scallions (green tops only), thinly sliced
- 1 tbsp fresh ginger, finely grated
- 2 tsp sesame oil
- 1 tbsp soy sauce
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground turmeric
- ¼ tsp black pepper
- ½ tsp salt
For the dipping sauce
- 4 medium tomatoes, roughly chopped
- 2 dried red chilies (such as kashmiri or arbol), stems removed
- 1 tsp neutral oil (such as canola or sunflower oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - ½ tsp ground cumin
- ½ tsp salt
For serving
- 1 tsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Make the dough: Whisk together the flour and salt in a large mixing bowl. Add the warm water gradually, stirring with a fork until a shaggy dough forms, then knead by hand for 5–6 minutes until smooth and slightly elastic. The dough should feel soft but not sticky — add water a teaspoon at a time if it tears, or a dusting of flour if it sticks. Cover the bowl with a damp towel and rest for 30 minutes.
- 2
Make the filling: Place the shredded cabbage in a colander, toss with a pinch of salt, and let stand for 10 minutes, then squeeze firmly with your hands to remove as much liquid as possible. In a large bowl, combine the squeezed cabbage, crumbled tofu, scallion greens, ginger, sesame oil, soy sauce, cumin, coriander, turmeric, black pepper, and salt. Mix well until evenly combined.
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