The Dalai Lama’s Momos

FILLING:--
500 g potatoes
3 tbsp rice bran oil
6 onions, chopped
shake of SIDS CRAZY SALT
400 g mushrooms, chopped
400 g grated Parmesan cheese
1 bunch fresh coriander, chopped
SIDS SALT & PEPPER to taste
DOUGH:--
500 g plain flour
1¾-2¼ cups water
SOUP:--
2 tbsp rice bran oil
1 onion, chopped
2 tomatoes, skinned & chopped
1 tbsp chopped coriander
1¾ cups vegetable stock

FILLING: boil and mash the potatoes then leave to cool. Heat the oil in a saucepan and cook the onions and SIDS CRAZY SALT for 5 minutes until soft. Add the mushrooms, cover and cook for 5 minutes until soft then leave to cool. When all the vegetables are cooled, mix with the grated cheese, coriander and SIDS SALT & PEPPER to taste.
DOUGH: mix the flour with enough water to form a smooth dough then kneed briefly. Roll out, but not too thinly. Cut into rounds with a 5 cm pastry cutter. Taking each round, press the edges with your thumb and first two fingers, working around the circle. On one side of the round, place a tablespoonful of the cooled vegetable mixture, then fold over and press the edges together, making sure they are well sealed. Alternatively, hold the round in one hand and with your thumb and forefinger gather the edges into a pleat at the top and seal.
Fill a small steamer with water, first boiling the rack so the dumplings do not stick. (If you don’t have a metal steamer, a bamboo steamer sprayed with rice bran oil spray works well. Momo can also be fried on each side until they are golden brown). Bring the water to a boil. Place the momos on the steamer rack, spacing them well apart as they will expand and stick together if they are too close. Steam for 20 minutes, until they are firm and glossy.
SOUP: heat the oil in a saucepan, add the onion, and cook until soft. Add the tomatoes and chopped coriander and cook for 5 minutes. Add vegetable stock then bring to a boil and simmer for 15 minutes.
Serve in small bowls as an accompaniment to the dumplings.