Tibetan Momo

In a large mixing bowl, combine flour and a pinch of salt, then gradually add water and knead into a smooth, firm dough. Cover with a damp cloth and let it rest for 20-30 minutes.

While the dough rests, finely mince the garlic and onions, then combine them with the minced meat of your choice in a bowl. Season with salt and soy sauce, mixing thoroughly until the filling is well combined.

Divide the rested dough into small, equal-sized balls roughly the size of a walnut. On a lightly floured surface, roll each ball into a thin, round wrapper approximately 3-4 inches in diameter.

Place a generous teaspoon of filling in the center of each wrapper. Fold and pleat the edges together, pinching and twisting the top to seal the momo securely.

Lightly grease the steamer basket with oil to prevent sticking, then arrange the momos inside with a small gap between each one. Bring water in the steamer pot to a rolling boil.

Place the steamer basket over the boiling water, cover with a lid, and steam the momos for 15-20 minutes until the wrappers are translucent and the filling is fully cooked through.

Carefully remove the momos from the steamer and serve hot with a dipping sauce made from soy sauce, garlic, and chili if desired.