Paneer Momos

Method

1. 1Squash and fold flour with warm water and a pinch of salt to a smooth dough; cover and rest 20 minutes.
2. 2Salt cabbage, rest 5 minutes, squeeze water out. Combine with paneer, carrot, spring onion, ginger, garlic, soy, sesame oil, white pepper.
3. 3Divide dough into 24 balls, roll each into a 3-inch round with a thinner edge.
4. 4Place a spoon of filling at the centre, pleat the edges and pinch shut at the top.
5. 5Steam in a lined bamboo steamer 10 minutes till the wrapper is translucent.
6. 6Serve hot with schezuan or red chilli chutney.