Potato and leek momos

Makes 16-18 Vegan

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large saucepan of salted water to the boil, add the potato and cook until completely soft. Drain and set aside to dry out for 3-5 minutes, then wash the potato.

Step 2

In a large frying pan over medium heat, add a drizzle of oil, along with the ginger, garlic and leek, and season with sea salt and white pepper. Sauté, stirring constantly to prevent burning, for 3-4 minutes until the leek is translucent. Remove from the heat and stir in the mashed potato and coriander. Taste and season with salt and white pepper.

Step 3

Hold a dumpling wrapper in the palm of your hand and place a teaspooon of filling in the middle. Using the thumb and index finger of your other hand, pinch a portion of dough on one side to form a pleat. Make another pleat next to it, then continue pleating, rotstijg the dumpling slightly as you work your way around. Your pleats will eventually encase the filling. Gently twist the bottom of the dumpling in the opposite direction and make a small indentation in the centre of the pleats with your thumb.

Step 4

As you finish each dumpling, place it on a sheet of baking paper and cover with a damp tea towel to prevent them drying out.

Step 5

Place momos in a steamer lined with baking paper or wombok cabbage leaves. Steam over a large saucepan of boiling water for 10-15 minutes.