The other day ...I made them....after years of procrastinating about making the steamed version....thinking I would not be able to get them just right. But wonder of wonders they came out just right and i discovered another way of eating cabbage and carrots ....turning them into gourmet food ......virtually no fat and oh so delicious.
1 small head cabbage, wash well and slice finely
1 carrot, grated
1 few spring onions finely chopped
100 gms boneless finely chopped
2 small green chillies finely chopped
1 teaspoon crushed garlic a little chopped ginger
salt/pepper/red chilli powder to taste
(actually use very small quantities of flavourings as real chinese food is all about tasting individual ingredients without dousing them in spices and sauces .....funny how I remembered this. I actually learned this from the mothers of two of my very good friends growing in school and the other at work. I would really consider it a pleasure to acknowledge these 2 ladies Pinky and Lucia's to your mommies. I know Pinky is somewhere in Canada and Lucia smewhere in Australia.)
For the dough
250 gms plain flour
1 egg
Sift the flour and salt into a mixing bowl and make a well in the centre. Break the egg into it. With the help of a wooden spoon fold the flour into the egg and then just a little water to make a stiff dough. Now use your hands to knead the dough.Break the dough into tiny rounds as the less dough you use for each momo will give you a well cooked finished product. Roll out as thin as possible with a rolling pin.
Take a non-stick pan and put in 1/2 a teaspoon of oil. Add the garlic and ginger and chicken and stir-fry for a minute. Add the balance ingredients and mix. Cool and fill a little in the middle of a rolled dough. Pull up on the edges together and shape into a basket. Rubt just a little bit of oil on the outside surface and place to steam on a bamboo steamer. Serve when done.

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