Prep: 10 minutes Cook: 30 minutes
If you try this dish, be prepared to feel the urgent need to
make another batch immediately! Momos are the Tibetan
answer to gyozas. In Nepal they are often served steamed,
but I like to fry mine as well. This squash and mushroom
filling is delicious and seriously moreish, and the yuzu
dipping sauce enhances it very nicely. If you can’t find
yuzu, simply use lime juice instead.
© 2019 Matt Pritchard / Mitchell Beazley · Reproduced with permission. · Dirty Vegan by Matt Pritchard published by Mitchell Beazley £20, hardback (octopusbooks.co.uk) Photography by Jamie Orlando Smith and Chris Terry.
You Will Need
Heat the oil in a frying pan. Add the mushrooms and salt
and fry over high heat for 2–3 minutes, until the mushrooms
begin to release their moisture. Add the squash and cook
for a further 6 minutes or so, until the squash is slightly
softened and the mix isn’t too wet. Add the Thai paste, cook
for 1 minute more, then remove from the heat. Stir in the
coriander and onion. Taste and tweak the seasoning.
Place 1 tablespoon of the filling in the centre of a dumpling
wrapper. Wet the edge of the wrapper and fold it over the
filling to create a semicircle. Crimp the edges to seal.
Repeat with the remaining wrappers and filling.
Transfer the dumplings to a steamer basket and steam for
5 minutes, in batches, until tender. While the momos steam,
mix the yuzu with the soy in a bowl to make the dip.
Clean the frying pan and, when the momos have all been
steamed, heat 2 tablespoons oil over medium heat. Fry the
momos for 3–4 minutes, until the undersides are golden
and crisp. Serve at once with the dipping sauce.