Squash And Shroom Momos With Yuzu Dip

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• Step 1

  Heat the oil in a frying pan. Add the mushrooms and salt
  and fry over high heat for 2–3 minutes, until the mushrooms
  begin to release their moisture. Add the squash and cook
  for a further 6 minutes or so, until the squash is slightly
  softened and the mix isn’t too wet. Add the Thai paste, cook
  for 1 minute more, then remove from the heat. Stir in the
  coriander and onion. Taste and tweak the seasoning.

• Step 2

  Place 1 tablespoon of the filling in the centre of a dumpling
  wrapper. Wet the edge of the wrapper and fold it over the
  filling to create a semicircle. Crimp the edges to seal.
  Repeat with the remaining wrappers and filling.

• Step 3

  Transfer the dumplings to a steamer basket and steam for
  5 minutes, in batches, until tender. While the momos steam,
  mix the yuzu with the soy in a bowl to make the dip.

• Step 4

  Clean the frying pan and, when the momos have all been
  steamed, heat 2 tablespoons oil over medium heat. Fry the
  momos for 3–4 minutes, until the undersides are golden
  and crisp. Serve at once with the dipping sauce.

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