Nepalese Momos

Instructions

1. Prepare the dough
   In a large bowl, mix the flour with water gradually, kneading until you form a smooth, firm dough. Cover with a damp cloth and let it rest for 30 minutes.
2. Make the filling
   Heat oil in a pan over medium heat. Add onions and sauté until translucent. Add garlic, ginger, and green chilies, cooking for another 2 minutes until fragrant. Allow to cool completely.
3. Mix the filling ingredients
   In a large bowl, combine the ground meat (or vegetables), cooled onion mixture, cilantro, cumin, coriander, turmeric, salt, and pepper. Mix thoroughly until well combined.
4. Roll the dough
   Divide the dough into small balls (about 1-inch diameter). Roll each ball into a thin, round wrapper about 3-4 inches in diameter. Keep the unused dough covered to prevent drying.
5. Form the momos
   Place a tablespoon of filling in the center of each wrapper. Fold the edges together, pleating and pinching to seal completely. Traditional momos have a distinctive pleated pattern, but a simple half-moon shape works well for beginners.
6. Steam the momos
   Arrange the momos in a steamer lined with cabbage leaves or parchment paper (to prevent sticking). Steam for 15 minutes, or until the dough is cooked through and the filling is fully cooked.
7. Prepare serving plate
   While momos are steaming, prepare a serving plate. Arrange some fresh cilantro leaves for garnish and small bowls for dipping sauces.
8. Serve hot
   Carefully transfer the steamed momos to the serving plate. Serve immediately with tomato achar (spicy tomato sauce) or a simple dipping sauce made from soy sauce, vinegar, and chili oil.