Vegan momos

Ingredients for 2 servings:

• 350 g flour
• 180 ml water
• salt and pepper
• 3 carrots
• 6 large mushrooms
• 1 chili pepper(s), dried
• 3 cloves garlic
• 1 large onion(s)
• 1 piece(s) ginger, thumb-sized
• salt and pepper
• Peanut oil
• 10 tbsp soy sauce, vegan
• 1 tsp sugar
• ½ chili pepper(s), dried
• 1 tsp vinegar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

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 chili and garlic. Grate the ginger. Heat a little peanut oil in a pan and sauté the onions, garlic, ginger, and chili. Add the carrots and mushrooms and fry. Season with salt and pepper. Place the filling in a small bowl. Roll out the dough thinly and cut out circles using a large glass. Place a small dollop of filling in the center and then fold the circles together, pressing the edges firmly. 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 cook the dumplings with the lid closed for about 5 minutes. Mix the ingredients for the dip together and serve with the dumplings.