Some call these dumplings and others potstickers, but say momos–that’s what they are called in Nepal where I first tasted them and got totally addicted! The hospital campus where we lived for six years had a rooftop canteen that would deliver these steaming hot and fresh to my office or home any time of the day!

Ingredients for Momos
2 Tbsp oil (or water as needed) to sauté
1 cup finely chopped onions
2 cups finely chopped Napa cabbage
1 cup mixed veggies (I used grated carrots, peas, bean sprouts)
2 Tbsp chopped cilantro
1 tsp minced garlic
1 tsp minced ginger
1 tsp cumin
1/2 tsp turmeric
1/2 tsp MSG (optional)
1/4 tsp garam masala (optional)
2 tsp cornstarch
salt to taste
wonton wrappers

Directions for Momos
Mix all  ingredients together except for oil and onions; set aside. In a skillet, sauté onions in oil (or water) till translucent. Add rest of the ingredients. Stir fry for  about 2 minutes. Remove from stove. Cool. Fill wonton wrappers with filling and seal edges with water. Steam. Serve with Tomato Sesame Sauce below or with dipping of your choice. Below is a Tomato Sesame Momo Sauce.

Ingredients for Tomato Sesame Sauce
1/2 Tbsp oil (or water) to sauté
1/2 cup chopped onion
1/4 cup toasted sesame seeds (in dry skillet over medium heat, stir till pale brown)
1 cup chopped tomato
1 Tbsp chopped cilantro
2 green chillies (or more)
1 tsp lemon juice
salt to taste

Directions for Tomato Sesame Sauce
In hot skillet sauté onions in oil or water till translucent. Add sesame seeds rest of the ingredients, except or lemon juice. Simmer till tomatoes are cooked and mushy, adding a little water as needed. Remove from stove. Pureé with lemon juice till smooth and saucy in consistency.