Momos: Tibetan style (Dumplings)

1. The dough
2. The filling
3. The making
4. The cooking

The dough:
The dough is a simple mixture of wheat flour and water with a pinch of salt.
3 cups Wheat flour
¼ cup water
Pinch of salt.
Add the water bit by bit to the flour and mix well by hand. Break down all lumps as you go. The final dough should only be slightly sticky and free of all lumps. Adding water if it's a little dry. It's always more difficult to add extra flour to make it more doughy but this can be done.

The fillings:


Ground beef &/or ground lamb
Black pepper


Sauté the onion, leeks etc and smashed garlic in a pan or wok with a little oil. Add some ground cumin powder. Cook until translucent.
Dice or shred the vegetables:
Blanch the vegetables: Cabbage, cauliflower florets, carrots for a couple of minutes in boiling water and drain. Refresh in cold water to stop the cooking process.
Mix the vegetables with the spiced cooked onion mix. This is a filling by itself.
You can also mix the vegetable filling with the ground meat. Proportions are not important and the meat will cook during the steaming process.  This can be a second kind of Momo. Adding a little chillie sauce to the meat containing Momos will add a zing.

Making the Momos:

Small amounts of the dough are cut off and rolled into small balls about the size of a golf ball. Flatten the ball into a small circular shape and roll it out with a rolling pin. The edges should be thinner than the centre and about 3 inches (8 cms) in diameter. 
Place the rolled dough into you hand and spoon in an amount of the filling (1/2 to 1 teaspoon). Into the centre of the dough. Bring the edge of the dough into and above the filling and grab a small edge and pinch together. Then the next little bit and pinch. Do this to complete and contain the content. It sort of looks like a little bag with a draw string edge. There shouldn't be any holes in the container aspect and the whole package should be sealed. Place it on a piece of paper. Continue with the next.
Steaming the Momos;
A generic steamer from an Asian supplier is cheap and effective.  Oil the pans well with some cooking oil. This is important and will prevent sticking of the cooked Momos.
When the boiling bath is on a high boil, drop the pans into their position and steam for approx 15 minutes.  The test is to touch the edge of the Momo. It should not be sticky. Lift the pan container and transfer the Momos onto a serving plate. Oil the pan again and set up the next lot.
Serve immediately. 

Frying the Momos:

Fry well in a well oiled pan on a low heat for about 15 minutes. Cover. Move the Momos around during the cooking period so they don't stick. 
A good trick is to add a few drops of water to the pan for the last minute and cover immediately. This refreshes the drier aspects of the dough. Be careful and be sure that the heat is truly low.