Steamed wontons

Just back from India, I was craving momos! They are a staple street food in Delhi, served steamed with a spicy dipping sauce. These warm spicy mouth-fulls are such a treat in the cold. You wont know if your nose is running from the cold or the spice but whatever it is you wont want it to stop! The shell of the momo is a lot thicker than wontons, but wonton wrappers come closest to momos in the US. And if they were a treat in the Delhi winter then sub zero Midwestern temperatures definitely call for some wontons!

Method:

1. Thaw the wonton wraps if you have them frozen.
2. Dry blend the following in a hand blender and set aside: 1/2 of a large carrot, 1/5 of a cauliflower chunk, an inch long ginger chunk, 2-3 garlic pods, 1-2 green chillies, 1 celery stick (make sure to remove the threads).
3. Separately dry blend 2 hand fulls of roasted peanuts and grate 1/2 cup of paneer. Add this to the above mixture.
4. Heat 1/2 tbsp of sesame oil, 1/2 tbsp of regular oil (canola)
5. Add the above mixture and saute for 1-2mins
6. 
7. Add 2 tbsp of low sodium soy sauce and a cap full of vinegar
8. Add salt to taste and 1 tsp of white pepper powder.
9. Saute for another 5-6mins. The vegges are blend so fine so they will cook fast.
   
10. Allow mixture to cool
11. Take individual wonton wrapper squares, fill 2 tsp worth of mixture in the center and seal diagonally across with some water. The final shape will look like triangles.
12. In a steamer container have your water boiling, add the wontons on an oiled surface, sprinkle some water on top of the wonton and lid shut to cook for 10mins. Keep checking on your wontons, the cooking time may vary. They are done when the wrapper changes from an opaque to a transculent almost. I keep sprinkling water on the top surface to keep them from drying.
    
13. Serve with a garnish of green onion, shred carrot and chopped cilantro.
14. Sauce: I warm equal portions of Sriracha, soy sauce, sweet and sour in the microwave for 15 seconds, and stir it to a smooth paste. Either leave it as a dipping sauce or pour over the wontons.