Vegetable Momo

Instructions

1. Peel the carrots, wash the Chinese cabbage and grate both with a grater.
2. Finely chop the onion and sauté in a little butter in a wide pan.
3. Finely grate the garlic and fresh ginger (e.g. using a microplane) and add.
4. Finely chop the chillies and add.
5. Now add the grated carrots and Chinese cabbage. Cook on a medium heat to remove some of the moisture. We don't want to overcook the vegetables here. Season to taste with salt and pepper.
6. After 5-6 minutes, remove from the heat and leave the filling to cool completely on a wide plate for about 30 minutes.
7. In the meantime, prepare the slightly larger gyoza patties.
8. When the filling is room temperature and the dough pieces are prepared, place a heaped tablespoon of filling on the dough pieces, moisten with a little water and close carefully.
9. Steam for approx. 6 minutes.
10. Serve with tomato chutney