Steamed Momo with Chilli dip

All the ingredients here are approximate. Someone had been talking of momos for some time now. And since the younger one is at home, I thought I would experiment.  So I looked up a few recipes and made it with the ingredients available.  The dish turned out well, I only wish the momos were more moist, but I think that could have been possible if I had a steamer rather than using the pressure cooker like I did.  Even then, the end result was pretty good.

Ingredients: ( Makes about 10)
Outer covering
Refined flour - 3/4 cup
Water to make a nice soft but firm dough

Filling-
Cauliflower, sweet corn, capsicum, carrot, peas - all veggies should be finely chopped - as tiny as possible

Take a little oil in a wok add the veggies, lightly sauté till done, but keep the veggies slightly crunchy

Add a little salt.  pinch of soya sauce and some chopped ginger, chillie flakes

Make small balls of the dough

Roll into tiny thin circles.

Put the filling in the centre

Fold the dough over the filling and bring all sides to the center and pinch at the top as in the picture

Keep in a greased vessel and steam till the covering gets slightly transparent.

The momos should be eaten hot.

The dip

Soak red chilies in vinegar for a about 1/2 hour

Grind the soaked chilies and a bit of vinegar with salt, garlic, sugar.  Add a little oil to the dip. Mix.