• 16 oz cabbage, finely chopped
• 4 oz cheddar cheese, shredded
• 1 oz black pepper
• 2 oz soy sauce
• small handful of whole leaves of fresh spinach
• ¼ cup carrots, grated
• 5 spice blend (ground fenugreek, fennel, mustard, cumin & sesame seeds)
• pinch of turmeric powder
• pinch of salt
• vegetable oil to coat saute pan
• momo wrappers (can be found in Asian markets)
• water

Sesame Chutney

• 2 medium tomatoes, halved & quartered
• 3 chili peppers, sliced
• 1 oz sauteed sesame seeds
• 1-2 ginger slices
• 10 pieces of garlic, chopped
• salt to taste
• 1 oz fresh lemon juice
• 1 oz vegetable oil

Special Equipment

• blender
• steamer basket

Make the Filling (Stuffing)

1. Coat a pan with oil and it allow to get hot
2. Sprinkle in some 5 seed blend (ground fenugreek, fennel, mustard, cumin & sesame seeds).  Add a pinch of turmeric powder and a pinch of salt
3. Add chopped cabbage and saute ingredients for 3 minutes, then allow to cool down and place in a large bowl
4. To the bowl, add carrots, cheese and spinach. Season with soy sauce, a pinch of black pepper, and mix well to combine all ingredients

Fill the Momo Wrappers

1. Moisten wrappers with water
2. Place filling in the middle of a wrapper
3. Bring edges together and pinch a few times to close

Cook the Momos

1. Brush steamer pan lightly with oil to prevent sticking
2. Arrange momos on a perforated steamer basket, not touching each other (momos will swell during steaming), place steamer over a pot of boiling water, cover and steam 5-7 minutes

Prepare the Sesame Chutney

1. In a saute pan, add ginger, garlic, chili peppers and tomatoes. Drizzle with vegetable oil and roast over high heat for 2-3 minutes
2. Let rest 5-6 minutes
3. Place in a blender and puree until creamy
4. Place in a small dipping cup or gravy boat