Steamed Amaranth Momo (Nepali Dumplings with Amaranth Flour Wrapper)

In a large mixing bowl, combine 200g amaranth flour and 50g all-purpose flour. Gradually add about 175ml of water, mixing with your hands to form a soft, pliable dough. The dough should be slightly sticky but not so wet that it becomes unmanageable. If it's too dry, add a little more water; if too sticky, add a sprinkle of amaranth flour. Knead for about 3-4 minutes until smooth. Cover with a damp cloth and set aside to rest while you make the filling.

Heat a teaspoon of oil in a pan over medium heat. Add the chopped onion and sauté until translucent, about 2 minutes. Then add the ginger-garlic paste and green chili (if using). Sauté for another minute until fragrant.

Add the shredded cabbage and grated carrot. Stir-fry for 2-3 minutes, just until they soften slightly but still retain some crunch. Then add the turmeric, cumin, coriander, black pepper, and salt. Mix well and cook for another minute.

Remove the pan from heat. Let the vegetable mixture cool for a few minutes, then mix in the crumbled paneer and chopped cilantro. Adjust seasoning to taste. The filling should be well-spiced and moist, but not watery. Allow it to cool completely before filling the wrappers.

On a lightly floured surface (use amaranth flour), roll out a small portion of dough into a circle about 8cm (3 inches) in diameter. Aim for a thin wrapper, about 2mm thick. It's easier to roll all the wrappers at once and stack them, separating layers with parchment paper or a light dusting of flour to prevent sticking.

Place a heaping teaspoon of filling in the center of each wrapper. Moisten the edge of the wrapper with water. Fold the wrapper in half over the filling and pinch the edges together to seal, forming a half-moon shape. You can also create pleats along the edge for a traditional appearance: fold and pinch small sections of the edge in a continuous pattern. Ensure a tight seal to prevent exit of filling during steaming.

Line a bamboo steamer or any steamer basket with parchment paper, punching holes to allow steam circulation, or lightly grease the surface with oil to prevent sticking. Place the momos in the steamer, spacing them at least 1.5cm apart to avoid sticking together as they puff up.

Fill a wok or large pot with water and bring it to a vigorous boil. Place the steamer over the boiling water, making sure the water doesn't touch the momos. Cover and steam over high heat for about 10-12 minutes. The momos are ready when the wrappers look slightly translucent and feel cooked through (you can gently press one to check).

Turn off the heat and let the momos rest in the steamer for a minute or two. This helps them set and makes them easier to remove without tearing. Carefully transfer to a serving plate using a spatula. The wrappers are a bit more delicate than traditional momos, so treat them gently. Serve hot with spicy tomato chutney.