Tibetan Momo (A Dim Sum Dumpling from Tibet)

Mix the flour with enough cold water to make a fairly stiff dough.

Knead it well and roll small pieces into thin rounds,about 3 1/2 inches in diameter.

Mix meat, onion, garlic, soy sauce, ginger and salt together.

Put a teaspoon of meat mixture in each little pancake and fold over. Pinch, flute or pleat the edges together so the momo looks like a half-moon or is round shaped.

Lightly coat a bamboo or metal steamer with vegetable spray and arrange momo so they do not touch. Cover and steam over boiling water for l0-15 minutes.

Momo also can be cooked in broth and served as a soup or fried.

NEPALESE meat filling.

cup buffalo meat, ground or minced.

l large onion, minced.

2-3 cloves garlic.

2.5 cm. piece ginger.

1/2 teaspoon salt.

1/2 teaspoon chili powder.

1/2 teaspoon turmeric powder.

tablespoon ghee or clarified butter.

1/2 teaspoon cumin seed powder.

oil or vegetable oil spray.

cups+ flour.

SHERPA Meat Filling.

chicken breast halves,boneless, minced.

minced onions.

cloves garlic (or to taste), diced.

tbs ginger, to taste, or one large piece diced.

1-2 tablespoons soy sauce.

salt, paper and accent to taste.

teaspoon garam masala (optional). ?