Vegetable Momo with Tomato-Sesame Sauce

Instructions

1. 1

   Mix 75 g of flour with 42 ml of lukewarm water and 0.3 g of salt. Knead for 6 minutes, cover and let rest for 25 minutes. Keep the remaining 5 g of flour for rolling. Very finely chop the cabbage, carrot and onion; grate the ginger and garlic and crush the cumin seeds.

2. 2

   Heat the 5 g of oil in a skillet. Cook the cabbage, carrot and onion for 8 to 10 minutes over medium heat, stirring. Add the ginger, 3 g of garlic, the cumin and 0.5 g of salt for the last 2 minutes. The filling should be tender with no free liquid. Spread it on a plate and cool for 10 minutes.

3. 3

   In the wiped skillet, toast the 15 g of sesame seeds for 2 minutes over medium heat, then set aside. Cut the tomato into wedges; roast it in the same skillet without oil, with the chopped fresh chili, for 6 to 8 minutes, turning. Add the remaining 2 g of garlic and 20 ml of water for the last minute.

4. 4

   Blend all this tomato with the toasted sesame, the 10 g of lemon juice, the 5 g of cilantro, 0.4 g of salt and 20 ml of water into a thick but pourable sauce. Set aside.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.