Vegan Momos
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 10 mins |
| Total Time | 50 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the dough:
- 350 g flour
- 180 ml water
- salt and pepper
For the filling:
- 3 carrot (s)
- 6 large mushrooms
- 1 chilli pepper (s), dried
- 3 cloves garlic
- 1 large onion (s)
- 1 piece (s) ginger, the size a thumb
- salt and pepper
- peanut oil
For the dip:
- 10 tablespoon soy sauce, vegan
- 1 teaspoon sugar
- 0.5 ½ chilli pepper (s), dried
- 1 teaspoon vinegar
Print Recipe
Pin Recipe Instructions
- Mix the ingredients for the dough and knead into a smooth dough. Let it rest for a while.
- Meanwhile, grate the carrots, dice the mushrooms and onions and finely chop the chilli and garlic. Grate the ginger.
- Heat some peanut oil in the pan and sauté onions, garlic, ginger and chilli in it. Add the carrots and mushrooms and sauté. Season with salt and pepper. Put the filling in a small bowl.
- Now roll out the dough thinly and cut out circles with a large glass. Put a small blob of filling in the middle and then fold the circles together, pressing the edges firmly on.
- Heat the oil in a pan and place the dumplings in it. Let the base brown slightly, then add a little water (about 70-100ml) and let the dumplings cook for about 5 minutes with the lid closed.
- Mix the ingredients for the dip together and serve with the dumplings.
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