Ingredients
For the filling
Spinach, finely chopped 2 cups
Cabbage, finely chopped 1 cup
Tofu, crumbled 200 g
Spring onions, chopped 1/4 cup
Ginger-garlic paste 1 tbsp
Chinese five-spice powder 1/2 tsp
Sesame oil 1 tbsp
Salt to taste
For the dough
Refined flour (maida) 2 cups
Water 3/4 cup
Salt a pinch
Preparations
Knead the flour, water, and salt into a smooth, soft dough. Cover and rest for 20 minutes.
Heat sesame oil in a pan, add ginger-garlic paste, and sauté briefly until fragrant.
Add spinach and cabbage, and cook until just wilted. Transfer to a strainer and squeeze out excess moisture.
Mix the squeezed greens with crumbled tofu, spring onions, five-spice powder, and salt. Cool completely.
Roll the dough into small discs, place a spoonful of filling in the centre, and pleat into momo shapes.
Steam for 10-12 minutes until the wrappers turn glossy and translucent.
Serve piping hot, straight off the steamer.