Boiled Cabbage-Filled Dumplings in a Light Vegetable Broth from 660 Curries by Raghavan Iyer

Name: Boiled Cabbage-Filled Dumplings in a Light Vegetable Broth from 660 Curries by Raghavan Iyer
Ingredients: ¼ cup finely chopped fresh cilantro leaves and tender stems; 2 tablespoons canola oil; 1 small red onion, finely chopped; 4 fresh green Thai, cayenne, or serrano chiles, stems removed, finely chopped (do not remove the seeds); 4 scallions (green tops and white bulbs), thinly sliced; 2 teaspoons shredded fresh ginger; ½ teaspoon ground turmeric; 4 cups vegetable stock or water; 4 fresh green Thai, cayenne, or serrano chiles, stems removed, thinly sliced crosswise (do not remove the seeds); 1 large tomato, cored and cut into ½-inch cubes; 1 teaspoon English-style Madras curry powder; 2 cups unbleached all-purpose flour; ½ cup finely chopped fresh cilantro leaves and tender stems; 2 teaspoons coarse kosher or sea salt; 3 cups shredded green cabbage; About ¾ cup boiling water; 1 teaspoon coarse kosher or sea salt

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Nepalese and Tibetans savor momos with the same fervor that the northern Chinese do with their dumplings. Most momos swell with spiced ground meat and float in

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Ingredients

¼ cup finely chopped fresh cilantro leaves and tender stems
2 tablespoons canola oil
1 small red onion, finely chopped
4 fresh green Thai, cayenne, or serrano chiles, stems removed, finely chopped (do not remove the seeds)
4 scallions (green tops and white bulbs), thinly sliced
2 teaspoons shredded fresh ginger
½ teaspoon ground turmeric
4 cups vegetable stock or water
4 fresh green Thai, cayenne, or serrano chiles, stems removed, thinly sliced crosswise (do not remove the seeds)
1 large tomato, cored and cut into ½-inch cubes
1 teaspoon English-style Madras curry powder
2 cups unbleached all-purpose flour
½ cup finely chopped fresh cilantro leaves and tender stems
2 teaspoons coarse kosher or sea salt
3 cups shredded green cabbage
About ¾ cup boiling water
1 teaspoon coarse kosher or sea salt