Ingredients

• 4 cups - wheat flour
• 750 gm - meat minced
• 2 - onion, chopped
• 1 - ginger, finely chopped
• 1 tsp - salt

How to Make Momo (Steamed Dumpling)

• Mix well wheat flour with 2 cups of water and knead into a stiff paste.
• Roll out on a floured board till it is very thin. The rolled dough should be about 2 feet square.
• Cut in circle with the rim of tea cup.
• Place a circle of dough on your left hand, slightly stretch the edges and place about a tsp of filling in the centre.
• Then with your right thumb and forefinger, pleat the dough together over the centre of the meat, forming a pin-wheel design.
• Your left thumb is used to tuck the minced meat down as you go, and the dumpling turns on your palm as you pleat around it.
• A special steamer locally called moktu is required.
• Filled up dumplings are placed on oiled racks, slightly separated in the moktu.
• Bottom of the moktu is filled with water and steam the dumplings for 20-25 mins.
• Momo is ready to serve hot.
• Momo is eaten with meat, vegetable soup or tomato achar.