Soya Momos

Ingredients 

• 1 cup soya granules, soaked in warm water and drained
• 1 cup refined flour
• ½ teaspoon oil
• 3-4 spring onion bulbs, finely chopped
• 1 carrot small, finely chopped
• 1 teaspoon ginger, finely chopped
• 1 teaspoon lemon grass, finely chopped
• Salt to taste
• Crushed black peppercorns to taste
• 1 teaspoon soy sauce

Chutney

• 10-12 dried red chillies
• 1 tablespoon vinegar
• 4 tomatoes medium
• 2 teaspoon + for greasing oil
• 1½ tablespoons garlic, finely chopped
• Salt to taste
• Crushed black peppercorns to taste
• 1 teaspoon castor sugar
• 1 teaspoon chilli powder

Method

1. For the dough, add refined flour in a large bowl. Add ¼ cup water and knead to a semi-stiff dough. Cover with a damp muslin cloth and rest for 30 minutes.
2. For the filling, heat oil in a non-stick wok. Add spring onion bulbs and sauté till translucent.
   Add carrot and mix well, cook for 1 minute. Add ginger, and lemon grass and sauté for 30 seconds.
3. Add soya granules and salt, crushed black peppercorns and mix well. Add soy sauce and mix, cook for 2 minutes. Transfer into a bowl and allow to cool to room temperature.
4. Boil sufficient water in the same wok. Add red chillies and vinegar.
5. Discard the eye of the tomatoes cut them in half and add them in the boiling water. Cook for 3-5 minutes on high heat.
6. Remove the chillies and tomatoes from the pan and transfer them into a bowl. Allow to cool slightly.
   Transfer the chillies and tomatoes in a blender jar and blend till smooth.
7. For the chutney, heat oil in a non-stick pan. Add garlic and sauté for a few seconds.
   Add the ground mixture and mix well. Add salt and mix, add castor sugar, crushed black peppercorns and mix well.
   Add chilli powder and mix well. Cook for a minute. Take the pan off the heat.
8. Heat sufficient water in a steamer.
9. Punch the dough and slightly knead. Take a small portion of the dough and shape it into a ball. Dust the worktop with flour and knead to a small disc.
10. Place a portion of the stuffing in the centre of the disc and apply water on the edges and shape into a momo.
11. Grease the steamer basket with oil and place the momos on them and steam for 10-15 minutes. Take them out and transfer them on a serving plate.
    Serve hot with the prepared chutney.