I tried these delicious and healthy dumplings when I went to an Ayuvedic event recently to launch Palmolive’s new Ayurituel range of shower gels inspired by the ancient Indian Ayurvedic traditions. Chef Anjum Anand was there to cook for us and tell us why she loves to eat and live her life by the traditions and these were one of the things we ate on the day. Anjum calls them Momos and here’s what she has to say about them (and do try the quick and easy recipe she’s allowed me to share):

‘I first ate a momo when a Nepalese lady was helping me at home with my baby 6 years ago. She did lots of chopping and 10 minutes later her she had made her little momos (she had boiled them as it was quicker and easier at the time).They were and are really delicious when you don’t feel like cooking. I am a bit dumpling obsessed so have been dreaming of home made momos ever since and eating them wherever I can. Momos were brought to India by the Tibetans and Nepalese people and everytime I go to Kolkata, I am tempted by the momo street vendors and the many restaurants catering solely to dumpling lovers like myself. These momo’s are based on those I ate 6 years ago but you can ring the changes with your vegetables or add some paneer or tofu or even cheddar cheese but these are my favourite as they are light, fresh and delicious. The texhnique of making a dumpling is not as hard as it might seem although the one you start with will probably look quite different to the last one you make as it only takes a little practice. The traditional chutney or dipping sauce served with this is a really spicy tomato chutney; below is my version but again, feel free to experiment.’

For 15-16 dumplings

Dough

50g plain flour

2 tbs. plus 1 tsp. water

Filling

½ medium onion, finely chopped

90g cabbage, finely grated and squeezed of excess water

½ small carrot, finely grated and squeezed of excess water

Small handful of frozen peas, defrosted

3 tbs. finely chopped red pepper

3 fine green beans, finely sliced

9g ginger, peeled weight, finely chopped

2 cloves garlic, peeled and finely grated

1½ tsp. soft butter

½ tsp. salt or to taste

A good grinding of fresh black pepper

Mix the flour and the water and make a dough. Give it a good knead so that it is smooth and spft. Halve the dough and roll teach half into a long rope and pinch of equal portions of the dough. You should get about 7-8 pieces off each rope. Roll each portion into a smooth ball, cover with a damp tea towel as you prepare the filling.

Mix together all the ingredients for the filling. Taste and adjust seasoning.

Place double boiler on the heat with 2-3” of water in the base. Oil the base where you will place the momos. You can also use bamboo baskets to steam or any other apparatus that you would normally steam in.

Taking one ball at a time, use a little flour to roll out into a thin 21/2-3” round. Place a generous teaspoonful of the filling in the centre and enclose the filling. I take the mom in my right hand and use my thumb and forefinger to enclose the filling by gathering the edges of the dough and pleating as I stick them together. Make sure the filling stays away from the edges. Place directly on the oiled rack, seam-side up.

Once they are all done, place in the steamer, close the lid and steam for 12-14 minutes or until the dough is no longer sticky.

Chilli, Ginger and Tomato Chutney

1 tbsp. vegetable oil

3 cloves garlic, peeled and roughly chopped

20-24g ginger, 18g roughly chopped and the rest very finely chopped or to taste

2-3 Indian green chillies or to taste

2 large tomatoes, roughly chopped

Salt to taste

1 tbs. chopped fresh coriander

Heat the oil in a small saucepan. Add the roughly chopped garlic and ginger and the green chilli; saute until the garlic is beginning to colour. Add the tomatoes and salt, cover the pan and cook down until the moisture has evaporated and the tomatoes are darkening and have cooked. Adding some boiled water and blend together (it doesn’t have to be too fine). Add in the remaining ginger and the coriander. Taste and adjust the seasoning and chilli by adding finely diced green chilli. It should be loose but not watery and should be quite hot and gingery and slightly salty as the dumplings are quite simple.

ANJUM’S EAT RIGHT FOR YOUR BODY TYPE: The Super-healthy Diet Inspire by Ayurveda. Published by Quadrille £14.99