Vegetarian momos (dim sum)

1. Knead the flour with the oil, salt, and water to form a smooth dough, cover, and let rest for approx. 30 minutes.

2. Clean the white cabbage, peel the carrot, finely chop both in the Quick Cut. Clean the onion, chili pepper, garlic, and ginger too and finely chop in the Quick Cut. Add the onion mixture to the pan, heat on highest level up to the roasting window, switch to a low level and briefly roast. Add the cabbage and carrot and roast.

3. Add the soy sauce and sugar, mix, season to taste with salt, and let cool completely.

4. For the sauce, clean and dice the tomatoes, peel and finely cut the garlic. Mix both with the chili flakes and water in the pot.

5. Grease the sieve insert. Knead the dough once again and roll out thinly on a floured countertop into a circle measuring approx. 10 cm in diameter. Place a small amount of filling in the middle of each of the dough circles.

6. Pull the dough over the filling and mold into a little pouches and firmly press together. Place the momos in the sieve insert and cover with damp paper towel until you’ve made all momos in order to keep them from drying out.

7. Place the sieve insert on the pot and close the pot with the EasyQuick with the 24 cm sealing ring.

8. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 5 minutes in the steam area.

9. At the end of cooking time, remove the sieve insert and keep the momos warm. Add apricot jam to the sauce and simmer until thicky. Season the sauce to taste and serve together with the momos.