Paneer Momos

Ingredients

• 4¼ ozAll-purpose flourfor the dough
• ⅓ cupWaterfor kneading, add gradually
• Saltfor dough and filling
• 7 ozPaneergrated or cut into small cubes
• 7 ozProcessed/pizza cheesegrated, as cheese filling instead of paneer (optional)
• 2Green chiliesfinely chopped
• 3 clovesGarlicfinely chopped
• ½ ozGingerfinely chopped
• 2Spring onionfinely sliced, for filling or garnish
• 1¾ ozOnionfinely chopped, added raw to the filling (optional)
• ½ tspBlack pepperground, for the filling
• ½ tspRed chilli powder or flakesfor the filling or to sprinkle
• 1 tbspSoy saucefor the savoury filling or the dip
• 1 tbspOilfor sautéing and greasing the steamer
• ⅓ ozCoriander leaveschopped, for the filling (optional)
• 1 tbspButtermelted, in the filling and for brushing (optional)
• 1 tbspCreamfor the tikka marinade of the paneer (optional)
• ½ tspGaram masalafor the tikka seasoning (optional)
• 1 tbspTomato ketchupfor the chilli sauce of the filling (optional)
• 5¼ ozSweet cornkernels, briefly sautéed (optional)

Method

1. For the dough, mix the flour with salt and add the water a little at a time. Knead until you have a smooth, firm dough that doesn't stick to your hands, then cover and rest it for 20 minutes to 2 hours.
2. Grate the paneer or cut it into small cubes. For the tikka version, marinate it with cream, garam masala and salt, then fry it briefly in a pan until it takes on some colour.
3. Sauté the green chilli, garlic, ginger and onion or spring onion in the oil for a moment, then add the soy sauce and, if you like, tomato ketchup and sweet corn. Stir in the paneer or the grated processed cheese, season with black pepper, red chilli powder and salt, and let the filling cool completely.
4. For a raw filling, combine grated paneer with onion, coriander leaves, melted butter, green chilli, pepper and salt, and use it straight away — the onion starts drawing water.
5. Divide the dough into equal, walnut-sized balls and keep them covered. On a floured surface, roll each ball into a thin round of about 11 to 12 cm, keeping the edges thinner than the centre.
6. Place about 1 tablespoon of filling in the middle of each round, then either fold the edges into a half-moon or pleat all the way around into a little pouch, sealing well. Keep the finished momos under a damp cloth.
7. Oil the steamer insert or line it with baking paper and bring the water in the steamer to a boil. Arrange the momos with space between them and steam for 7 to 15 minutes, until the wrappers look glossy.
8. Serve hot, brushed with melted butter if you like, and scattered with black pepper, red chilli powder and spring onion or coriander. Put a dip or chutney on the table alongside.

Tips and variations

Instead of paneer you can use grated processed or pizza cheese, good together with sweet corn, pepper and red chilli powder. For an Indian-Chinese chilli paneer filling, fry the aromatics with bell pepper and bind everything with soy sauce, ketchup and sweet-and-spicy chilli sauce. For shaping, take your pick between a half-moon pleated along one side and a pouch pleated all the way round. Uncooked momos keep for a day in the fridge and then need 1 to 2 minutes longer in the steamer. A spicy cheese cream with sriracha, soy sauce and sweet chilli sauce makes a good dip — serve them as a starter or snack with noodle or rice dishes, or with a bowl of soup.